Raspberry Swirl Shortbread Cookies
These elegant Raspberry Swirl Shortbread Cookies feature a tender, buttery base swirled with raspberry jam and finished with a drizzle of white chocolate. They're ideal for dessert tables, afternoon tea, or as a homemade gift.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup (160g) raspberry jam
- ¼ cup (43g) white chocolate, melted (for drizzling)
Instructions
Prepare the Dough:
- Beat the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy.
- Add the vanilla extract and mix until combined.
- Add the all-purpose flour gradually while continuing to mix until a soft dough forms.
Roll and Add Jam:
- Roll out the dough to about ¼ inch thickness on a lightly floured board.
- Spread the raspberry jam evenly over the rolled-out dough, leaving a tiny border along the borders.
Form the Log and Chill:
- Beginning with one of the longer edges, carefully roll the dough into a log, making sure the jam stays within.
- To firm up, cover the dough log in plastic wrap and place in the refrigerator for 30 minutes.
Slice and Bake:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove cold dough from fridge and cut into ¼-inch thick circles.
- Place the slices on the baking sheet, spaced approximately 2 inches apart.
- Bake until the edges are just beginning to turn brown, 12 to 15 minutes.
- Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.
Drizzle with White Chocolate:
- Once the cookies are completely cooled, drizzle the melted white chocolate over the tops for a decorative finish.
Serve and Store:
- Allow the white chocolate to set before serving.
- Store the cookies in an airtight jar at room temperature for up to 1 week.