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Shortbread cookies are a timeless classic that evoke nostalgia with every crumbly bite. Their rich, buttery flavor and melt-in-your-mouth texture make them a favorite among cookie lovers of all ages. Traditionally enjoyed during festive occasions or as a delightful accompaniment to tea, these cookies have stood the test of time thanks to their simplicity and versatility. Today, we’re taking this beloved treat to new heights with a delightful twist: Raspberry Swirl Shortbread Cookies.

Delicious Raspberry Swirl Shortbread Cookies Recipe

Indulge in the delightful flavors of Raspberry Swirl Shortbread Cookies, a perfect treat for any occasion. These buttery, crumbly cookies blend the classic taste of shortbread with a vibrant raspberry swirl, creating a beautiful and delicious dessert. With just a few simple ingredients, you’ll learn how to make this visually stunning treat that is sure to impress at gatherings or as a sweet gift. Bake, enjoy, and share the joy of homemade goodness!
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Ingredients
  

1 cup unsalted butter, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ cup raspberry jam (plus extra for swirling)

Fresh raspberries for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

      Add Vanilla: Mix in the vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.

          Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.

            Create Raspberry Swirl: Take about ¼ of the cookie dough and place it in another bowl. Gently fold in the raspberry jam until the dough turns a lovely pink color, being careful not to overcombine.

              Shape the Cookies: On a lightly floured surface, roll the plain dough into a log shape about 1.5 inches in diameter. Roll the pink raspberry dough into a log of the same size.

                Swirl the Dough: Place the raspberry dough next to the plain dough and gently twist the two logs together, creating a swirl effect. Once combined, use your hands to roll the logs back into a smooth shape.

                  Slice the Cookies: Refrigerate the dough logs for at least 30 minutes to firm up. Once chilled, remove from the refrigerator, and slice into ½-inch thick rounds.

                    Bake the Cookies: Place the cookie slices on the prepared baking sheets, spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.

                      Cool Down: Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                        Garnish and Serve: Once cooled, if desired, you can place a small dollop of raspberry jam on each cookie and garnish with a fresh raspberry before serving.

                          Prep Time, Total Time, Servings:

                            30 minutes | 1 hour | 24 cookies