Every time I whip up these cookies, the house smells incredible. They’re definitely a crowd favorite!
These delightful cookies combine the buttery sweetness of shortbread with the tangy flavor of raspberry jam. Perfect for any occasion, these cookies are easy to make and even more enjoyable to eat.
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Raspberry Swirl Cookies: A Sweet and Tangy Treat
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Salt | 1/4 teaspoon |
| Raspberry jam | 1/2 cup |
| Powdered sugar, for dusting | 1 tablespoon |
Instructions:
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Vanilla: Mix in the vanilla extract.
- Combine Dry Ingredients: Gradually add the flour and salt, mixing until just combined to form a dough.
- Chill Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a 1/4-inch thick rectangle.
- Spread Jam: Spread half of the raspberry jam evenly over the dough, leaving a small border.
- Roll Dough: Roll the dough into a log, starting from a long side. Repeat with the second disk of dough.
- Slice and Bake: Slice each log into 1/2-inch thick cookies and place them on the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
