Description
Delightful buttery shortbread cookies swirled with sweet raspberry preserves, perfect for afternoon tea or holiday gatherings.
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- ¼ cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- Cream the softened unsalted butter and granulated sugar together until fluffy. Add vanilla extract and mix until smooth.
- Fold in the all-purpose flour gently until a cohesive dough forms.
- Divide the dough into two equal portions and roll each into a thin rectangle, about 1/4-inch thick.
- Spread a thin layer of raspberry preserves on one dough rectangle, then cover with the second rectangle and roll into a log.
- Chill the dough log in plastic wrap for one hour in the refrigerator.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough log into rounds about 1/4-inch thick.
- Arrange the slices on the baking sheets and bake for 10-12 minutes until the edges are golden brown.
- Cool on baking sheets briefly, then transfer to a wire rack to cool completely.
Notes
For a twist, try using different jams like strawberry or apricot. Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread, cookies, raspberry, dessert, baking