Raspberry Swirl Shortbread Cookies Recipe

Introduction

Raspberry Swirl Shortbread Cookies combine buttery, crumbly shortbread with a sweet, fruity swirl of raspberry jam. Finished with a delicate white chocolate drizzle, these treats are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon vanilla extract
• ½ cup raspberry jam
• ¼ cup white chocolate, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract, then gradually mix in the flour until a dough forms.
3. Step 3: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Spread the raspberry jam evenly over the dough.
4. Step 4: Carefully roll the dough into a log, keeping the jam inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm it up.
5. Step 5: Once chilled, slice the dough log into ¼ inch thick rounds. Place the slices on the prepared baking sheet.
6. Step 6: Bake for 12-15 minutes or until the edges are lightly golden.
7. Step 7: Allow the cookies to cool completely on a wire rack. When cool, drizzle with the melted white chocolate for a decorative touch.
8. Step 8: Serve and enjoy your raspberry swirl shortbread cookies!

Tips & Variations

• Use seedless raspberry jam for a smoother swirl inside the cookies.
• Try substituting raspberry jam with other fruit preserves like strawberry or apricot for different flavors.
• For a richer taste, add a pinch of salt to the shortbread dough.
• If you prefer, sprinkle chopped nuts over the white chocolate drizzle before it sets for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat gently in a low oven or microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry jam for this recipe?

Yes, frozen raspberry jam works well as long as it is fully thawed and spreadable before using.

What if I don’t have white chocolate for the drizzle?

You can skip the drizzle altogether or use melted milk or dark chocolate instead for a different flavor profile.

Raspberry Swirl Shortbread Cookies Recipe

Print Recipe

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4.8 from 610 reviews

Delight in these Raspberry Swirl Shortbread Cookies that feature a buttery, tender shortbread base infused with vanilla and a sweet, fruity raspberry jam swirl. Finished with a decorative drizzle of melted white chocolate, these cookies are perfect for teatime or as a sweet snack.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Base

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon vanilla extract

Filling and Decoration

• ½ cup raspberry jam
• ¼ cup white chocolate, melted

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
2. Cream the butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. Add the vanilla extract, then gradually mix in the flour until a soft dough forms.
3. Roll out the dough: Lightly flour a clean surface and roll the dough out to about ¼ inch thickness. Spread the raspberry jam evenly over the top of the rolled dough.
4. Roll the dough into a log: Carefully roll the dough into a tight log, making sure the raspberry jam stays inside the dough layer. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm it up, which makes it easier to slice.
5. Slice the dough: After chilling, slice the dough log into rounds approximately ¼ inch thick. Arrange the slices spaced evenly on the prepared baking sheet.
6. Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden, indicating they are cooked through.
7. Cool and drizzle: Transfer the baked cookies to a wire rack to cool completely. Once cooled, drizzle the melted white chocolate over each cookie to add a sweet decorative finish.
8. Serve and enjoy: Your Raspberry Swirl Shortbread Cookies are now ready to serve. Enjoy them with tea or as a delicious treat any time of day.

Notes

• Make sure the butter is softened, not melted, to achieve the best texture in your shortbread dough.
• Refrigerating the rolled dough before slicing helps maintain the shape of the swirl and prevents the jam from leaking.
• You can substitute raspberry jam with other fruit preserves like strawberry or apricot for a different flavor twist.
• Use high-quality white chocolate for the drizzle to ensure a smooth finish and rich taste.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry Shortbread Cookies, Swirl Cookies, White Chocolate Drizzle, Shortbread Recipe, Raspberry Jam Cookies, Easy Cookie Recipe