Buttery Raspberry Swirl Shortbread Cookies

Ingredients

• 1 cup unsalted butter (softened)
• 0.667 cup granulated sugar
• 2 tsp vanilla extract
• 2.25 cups all-purpose flour
• 0.5 cup raspberry jam (Preferably seedless; spread in a thin, even layer)

Steps

1. 1

   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

2. 2

   Mix in the vanilla extract until incorporated.

3. 3

   Gradually add the flour, mixing until a soft dough forms.

4. 4

   Place the dough between two sheets of parchment paper and roll it into a rectangle about 1/4 inch thick.

5. 5

   Spread the raspberry jam evenly over the dough, leaving a small border around the edges. Keep the layer thin and even so the dough rolls cleanly and the swirl remains defined.

6. 6

   Starting from one long side, carefully roll the dough into a tight log.

7. 7

   Wrap the log tightly and refrigerate it for 1–2 hours, or until firm.

8. 8

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

9. 9

   Slice the chilled dough into 1/2-inch-thick rounds and arrange the rounds on the prepared baking sheet.

10. 10

    Bake for 12–14 minutes, or until the edges are lightly golden.

11. 11

    Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack and cool completely.

Notes

The source does not specify the exact number of minutes for cooling on the baking sheet. Yield is about 18 cookies.

Nutrition per serving

• dessert
• cookies
• baked
• shortbread
• raspberry
• vegetarian