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Shortbread cookies are a beloved treat that has transcended cultures and generations. Originating in Scotland, these rich, buttery cookies have captured the hearts of many with their crumbly texture and subtly sweet flavor. Traditionally made with just three key ingredients—butter, sugar, and flour—shortbread has become a canvas for countless variations, each adding a unique twist to this classic delight.

Raspberry Swirl Shortbread Recipe

Elevate your baking with this delightful Raspberry Swirl Shortbread recipe! Combining the buttery richness of traditional shortbread with a vibrant raspberry swirl, these cookies are both beautiful and delicious. Perfect for any occasion, from tea parties to cozy nights at home, this easy-to-follow recipe is great for bakers of all levels. Discover how to impress your guests and indulge in a sweet treat that's sure to become a favorite.
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Ingredients
  

For the Shortbread:

1 cup unsalted butter, softened

¾ cup powdered sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon pure vanilla extract

For the Raspberry Swirl:

1 cup fresh raspberries (or frozen, thawed and drained)

¼ cup granulated sugar

1 tablespoon lemon juice

Instructions
 

Prepare the Raspberry Swirl: In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook gently, smashing the raspberries with a fork until they release their juices. Continue to cook for about 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool to room temperature.

    Make the Shortbread Dough: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using a hand mixer or stand mixer until light and fluffy (about 3-4 minutes).

      Incorporate Dry Ingredients: Gradually add the flour and salt to the creamed mixture, mixing on low until just combined. Add in the vanilla extract and mix until the dough comes together.

        Roll the Dough: On a lightly floured surface, transfer the shortbread dough and form it into a rectangle about ¾-inch thick. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.

          Assemble the Swirl: Preheat your oven to 350°F (175°C). Once the dough is firm, remove it from the refrigerator and roll it out to about ¼-inch thickness. Spread the cooled raspberry mixture evenly over the dough, leaving a small border around the edges.

            Roll It Up: Starting from one side, carefully roll the dough into a log shape. Use the plastic wrap to help with the rolling, and ensure that the raspberry filling is neatly enclosed. Wrap the log in plastic wrap again and refrigerate for another 30 minutes to firm up.

              Slice and Bake: After chilling, remove the log from the refrigerator and slice it into ¼-inch thick rounds. Lay the rounds on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Raspberry Swirl Shortbread with a cup of tea or as a sweet treat any time!

                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 24 cookies