Raspberry Swirl Shortbread Cookies

📜 Description

These Raspberry Swirl Shortbread Cookies combine buttery, melt-in-your-mouth shortbread with a sweet-tart raspberry jam swirl. They’re delicate, festive, and perfect for holidays, tea time, or as a gift-worthy treat.

🌍 Origin

Shortbread originated in Scotland, traditionally made with just butter, sugar, and flour. Over time, variations like this raspberry swirl version emerged, inspired by European jam-filled confections and modern cookie trends.

🧈 Ingredients (with Quantities)

Ingredient	Quantity
Unsalted butter (softened)	1 cup (226g)
Powdered sugar	½ cup (60g)
Vanilla extract	1 tsp
All-purpose flour	2 ¼ cups (270g)
Salt	¼ tsp
Raspberry jam or preserves	⅓ cup (80ml)

🍯 Optional Ingredients

Almond extract (¼ tsp) – for a nutty background note
Lemon zest (1 tsp) – for a citrusy contrast
Cornstarch (1 tbsp) – for an even more tender crumb
Powdered sugar (extra, for dusting)

👩‍🍳 Instructions

Cream Butter & Sugar
In a bowl, beat softened butter and powdered sugar until light and fluffy (about 2 minutes). Add vanilla (and almond extract or zest, if using).
Add Flour & Salt
Gradually mix in flour and salt until a soft dough forms. Do not overmix.
Chill Dough
Divide dough in half. Roll each half into a 10×6 inch rectangle between parchment paper sheets. Chill for 30 minutes.
Add Raspberry Swirl
Spread a thin layer of raspberry jam over one rectangle. Place the second rectangle on top. Gently press. Roll tightly from the long side into a log.
Freeze
Wrap the log in parchment or plastic wrap. Freeze for 30–60 minutes until firm enough to slice.
Preheat Oven
Preheat to 350°F (175°C). Line a baking sheet with parchment.
Slice & Bake
Slice cookies about ¼ inch thick. Place on prepared sheet and bake for 10–12 minutes or until just lightly golden on edges.
Cool & Serve
Let cookies cool completely on a wire rack. Dust with powdered sugar if desired.

✅ Tips for Success

Use high-quality jam: A thick, low-moisture jam prevents sogginess.
Chill well: Proper chilling keeps the swirl sharp and cookies neat.
Sharp knife for slicing: Wipe between cuts for cleaner swirls.
Don’t overbake: These cookies should remain pale with just a light golden edge.