Description
These Raspberry Swirl Shortbread Cookies combine the buttery richness of traditional shortbread with the sweet, tangy raspberry jam swirl, and are topped with a decadent white chocolate drizzle. Perfect for any occasion, these cookies are easy to make, visually appealing, and bursting with flavor. Enjoy them as a sweet snack or gift them for special events.
Ingredients
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
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and gradually mix in the flour until a dough forms.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
- Form Log and Chill: Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Slice and Bake: Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a decorative finish.
Notes
- Flavor Variations: Try using different fruit jams such as strawberry or apricot for a different twist.
- Add-ins: Consider adding mini chocolate chips or chopped nuts to the dough for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
