Introduction:
These Raspberry Swirl Shortbread Cookies are a delightful twist on a classic treat. With a buttery, melt-in-your-mouth texture and vibrant raspberry swirls, they’re as beautiful as they are delicious. Perfect for holiday trays, tea time, or a sweet everyday indulgence.
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup raspberry jam (seedless, preferably)
Instructions:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Gently warm the raspberry jam in the microwave until slightly runny (about 10–15 seconds).
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