Raspberry Swirl Shortbread Cookies (Print View)

Buttery shortbread meets raspberry jam in these melt-in-your-mouth treats.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add vanilla extract and mix until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, avoiding overfilling.
09 - Bake for 12-15 minutes until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Insights:

01 -
  • The dough comes together in minutes with just a handful of pantry staples you probably already have.
  • Each cookie delivers that melt-in-your-mouth texture that only real butter can give, with a bright fruity surprise in the center.
  • They look bakery-perfect with almost no effort, making them ideal when you need something impressive but dont want to fuss.
02 -
  • If you skip the chilling step, the dough will be too soft to slice cleanly and the cookies will spread too much in the oven, losing their shape.
  • Overfilling the jam wells is tempting, but it always leads to burnt jam on the pan and cookies that stick, so measure it out with a proper half teaspoon.
  • Let the butter soften naturally at room temperature rather than microwaving it, or the dough will turn greasy and the texture will suffer.
03 -
  • Freeze the shaped dough log for up to three months, then slice and bake directly from frozen, adding just a minute or two to the baking time.
  • Use a small offset spatula to transfer the warm cookies to the wire rack without breaking them, especially if the jam is still soft.
  • If your jam is very runny, simmer it gently on the stove for a few minutes to thicken it before filling the cookies so it stays put during baking.
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