Description
Raspberry Swirl Shortbread Cookies are buttery, tender cookies featuring a delightful swirl of sweet raspberry jam and a decorative drizzle of melted white chocolate. These cookies offer a perfect balance of rich shortbread texture with fruity and creamy highlights, making them a delicious treat for any occasion.
Ingredients
Scale
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
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add the vanilla extract and gradually mix in the all-purpose flour until a smooth dough forms.
- Roll out the dough: On a lightly floured surface, roll the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough, ensuring full coverage.
- Roll the dough into a log: Carefully roll the dough into a log shape, making sure the raspberry jam stays contained inside. Wrap the log tightly in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
- Slice the dough: Once chilled, remove the log from the refrigerator and slice it into ¼ inch thick rounds. Arrange the slices neatly on the parchment-lined baking sheet, spacing them slightly apart.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn a light golden color. Remove from oven and allow the cookies to cool completely on a wire rack.
- Cool and drizzle: Once cool, drizzle the melted white chocolate over the cookies for a decorative and sweet finish.
- Serve and enjoy: Your Raspberry Swirl Shortbread Cookies are now ready to serve. Enjoy these delicious treats with a cup of tea or as a delightful snack anytime.
Notes
- For easy slicing, ensure the dough log is well chilled before cutting.
- You can substitute raspberry jam with other fruit preserves like strawberry or apricot.
- Use high-quality white chocolate for a smoother and more flavorful drizzle.
- Store cookies in an airtight container at room temperature for up to one week.
- Allow cookies to cool completely before drizzling with chocolate to prevent melting.
