Description
These Raspberry Swirl Shortbread Cookies are buttery and crumbly with a sweet raspberry twist. Perfect for any occasion or as a delightful treat with a cup of tea.
Ingredients
Units
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Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup seedless raspberry jam
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Cream butter and sugar: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add vanilla and dry ingredients: Mix in vanilla extract, flour, and salt until a dough forms.
- Prepare raspberry swirl: In a separate bowl, mix raspberry jam, cornstarch, and lemon juice.
- Assemble cookies: Roll out shortbread dough, spread raspberry swirl mixture, roll up and slice into cookies.
- Bake: Place cookies on a baking sheet and bake until golden brown.
Notes
- You can customize the filling with different jams or preserves for variety.
- Make sure to chill the dough before rolling it out for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg