Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread meets tangy raspberry jam in these crisp-edged, soft-centered British teatime treats.

# Ingredient list:

→ 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 and Topping

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

# How-to:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn the dough onto a lightly floured surface, 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 the 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 to 15 minutes, or until the edges are light golden brown.
10 - Cool on the 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 Advice:

01 -
  • The dough comes together in minutes and tastes like buttery clouds with just a hint of vanilla.
  • That little pocket of tangy jam in the center makes every bite feel like a tiny celebration.
  • They look elegant enough to give away but require almost no fuss or fancy skills.
  • You can freeze the dough log and slice off cookies whenever the craving hits.
02 -
  • Chilling the dough is not optional, warm dough spreads too much and loses that clean swirl shape.
  • Use a light hand when making the indentations, pressing too hard can crack the dough and cause the jam to leak out during baking.
  • Let the cookies cool completely on the rack before stacking or storing, otherwise the jam stays sticky and the cookies can stick together.
03 -
  • Use a ruler to measure the thickness of your dough log so every slice bakes evenly and looks uniform.
  • If the dough gets too soft while youre working, pop it back in the fridge for 10 minutes to firm up again.
  • Warm the jam slightly in the microwave before spooning it into the cookies, it spreads more easily and settles into the wells without tearing the dough.
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