Description
Delight in these Raspberry Swirl Shortbread Cookies, featuring buttery, tender shortbread delicately marbled with sweet raspberry jam and crushed freeze-dried raspberries. This easy-to-make treat blends classic vanilla and lemon zest for a bright, flavorful twist perfect for any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/4 cup seedless raspberry jam
- 1/4 cup freeze-dried raspberries (crushed into powder)
- 1–2 teaspoons lemon zest (optional)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture becomes smooth and fluffy, ensuring a light texture for your cookies.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with warm, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this to the butter mixture while mixing until a soft dough forms.
- Divide and Flavor Dough: Split the dough into two equal halves. Gently fold raspberry jam, crushed freeze-dried raspberries, and lemon zest (if using) into one half, creating a marbled effect. Be careful not to overmix.
- Form the Marbled Log: Roll each dough half into equal-sized logs, then press them side by side and twist slightly to form a marbled, smooth cylinder approximately 2 inches in diameter.
- Chill the Dough: Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour until firm for easier slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for non-stick baking.
- Slice and Bake: Slice chilled dough into 1/4-inch thick rounds. Arrange them about 1 inch apart on the baking sheet, then bake for 10–12 minutes or until edges are just turning golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, keeping their shape and texture intact.
Notes
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- For an elegant touch, drizzle with melted white chocolate once cookies have fully cooled.
- Crushing freeze-dried raspberries enhances the raspberry flavor without adding extra moisture to the dough.
- Lemon zest is optional but adds a bright contrast that complements the raspberry notes.
