Elegant Raspberry Shortbread Swirls Recipe

Shortbread is a traditional Scottish biscuit known for its crumbly texture and rich buttery flavor. At its core, the basic shortbread recipe consists of just three main ingredients: butter, sugar, and flour. This simplicity is what makes shortbread so beloved; it allows the natural flavors of the high-quality ingredients to shine through. The ratio of butter to flour is what gives shortbread its characteristic melt-in-your-mouth quality, making it a delightful treat on its own or as a base for more elaborate desserts.

Discover the elegance of Raspberry Shortbread Swirls, a perfect balance of buttery shortbread and vibrant raspberry filling. These delightful cookies offer a feast for both the eyes and taste buds, making them a showstopper for any occasion. With a straightforward recipe and step-by-step instructions, even novice bakers can create these beautifully swirled treats. Impress your guests or indulge yourself with this charming addition to your baking repertoire!

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Ingredients

For the shortbread dough:

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

1 teaspoon vanilla extract

For the raspberry filling:

½ cup fresh or frozen raspberries (thawed and drained if frozen)

2 tablespoons granulated sugar

1 teaspoon lemon juice

1 tablespoon cornstarch (optional, for thicker filling)

For decoration:

Powdered sugar for dusting

Fresh raspberries and mint leaves for garnish (optional)

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Instructions

Prepare the Raspberry Filling:

- In a small saucepan over medium heat, combine the raspberries, granulated sugar, lemon juice, and cornstarch if using. Cook for about 5 minutes, stirring gently, until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool completely.

Make the Shortbread Dough:

- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add vanilla extract and mix until combined.

- Gradually sift in the flour and salt, mixing until the dough comes together. The dough should be soft but not sticky. If it feels too crumbly, add a teaspoon of milk.

Roll Out the Dough:

- Place the dough between two sheets of parchment paper and roll it out into a rectangle approximately ¼ inch thick. Aim for roughly 12x9 inches. Refrigerate for about 30 minutes to firm up the dough, making it easier to handle.

Spread the Raspberry Filling:

- Once chilled, spread the cooled raspberry filling evenly over the rolled-out dough, leaving a small border around the edges to prevent filling from oozing out while rolling.

Roll the Dough:

- Starting from one long edge, carefully roll the dough into a tight log, using the parchment paper to help guide you. Make sure to keep it as tight as possible. Once rolled, wrap the log in parchment paper and refrigerate for an additional 30 minutes.

Preheat the Oven:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Slice and Bake:

- Remove the dough log from the refrigerator and slice it into ½-inch thick rounds. Arrange the slices on the prepared baking sheet, spacing them about 2 inches apart.

- Bake for 12-15 minutes or until the edges are lightly golden. Do not overbake. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Serve:

- Once cooled, dust the cookies lightly with powdered sugar. Optionally, garnish with fresh raspberries and mint leaves for an elegant presentation. Serve and enjoy your delightful raspberry shortbread swirls!

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Prep Time: 1 hour | Total Time: 2 hours | Servings: About 24 cookies