Description
These elegant Raspberry Swirl Shortbread Cookies combine buttery shortbread with vibrant raspberry preserves for a simple yet impressive holiday treat. Perfect for cookie exchanges, holiday gifts, or afternoon tea! The beautiful marbled effect creates a stunning presentation that looks far more complicated than it actually is.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (80g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup (100g) high-quality raspberry preserves
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
- Prepare: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Make the dough: In a medium bowl, whisk together flour and salt. In a large bowl, beat softened butter until creamy (about 1 minute). Add powdered sugar and beat until light and fluffy (about 2 minutes). Beat in vanilla and almond extract. Gradually add flour mixture, mixing on low speed just until combined.
- Prepare the raspberry swirl: In a small microwave-safe bowl, heat raspberry preserves for about 20 seconds until slightly warm. Stir in lemon juice to thin the consistency.
- Layer the dough: Press half the dough into an even layer in the prepared pan. Dollop the raspberry mixture over the dough, leaving some space between dollops. Break the remaining dough into small pieces and scatter over the raspberry layer, allowing some raspberry to peek through.
- Create swirls: Using a butter knife or small spatula, gently swirl the layers together with a figure-eight motion. Don’t overmix – you want distinct swirls of raspberry throughout.
- Chill: Refrigerate the pan for 30 minutes to firm up the dough.
- Bake: Bake for 35-40 minutes, until the edges are lightly golden and the center is set.
- Cool and cut: Allow to cool completely in the pan. Use the parchment overhang to lift out the shortbread, then cut into squares or diamonds. For a finishing touch, dust lightly with powdered sugar before serving.
Notes
Storage Tips: Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Variation Ideas: Try different preserves like strawberry, blackberry, or apricot for unique flavor combinations. For a holiday twist, add a white chocolate drizzle after cookies have cooled.
Make Ahead: The dough can be refrigerated for up to 3 days before baking. The baked cookies actually improve in flavor after a day as the raspberry flavor melds with the buttery shortbread.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
Keywords: raspberry swirl shortbread cookies, holiday cookies, raspberry shortbread, easy cookie recipe, christmas cookies, shortbread bars, raspberry jam cookies, holiday baking