Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a sweet and tangy raspberry jam swirl, topped with a delicate drizzle of melted white chocolate. Perfectly crisp on the edges with a melt-in-your-mouth center, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Shortbread Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
Swirl & Topping
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well. Gradually sift in the all-purpose flour and mix until the dough comes together, being careful not to overwork it.
- Shape the Dough: Form the dough into a rectangular log shape, then flatten it slightly and place on a baking sheet lined with parchment paper.
- Add Raspberry Swirl: Evenly spread the raspberry jam over the top of the dough. Using a knife or skewer, gently swirl the jam into the dough to create a marbled effect, but avoid blending it completely.
- Chill: Refrigerate the dough for at least 20 minutes to make it easier to slice and prevent spreading during baking.
- Slice and Bake: Preheat the oven to 325°F (160°C). Slice the chilled dough into 24 even pieces and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the edges are lightly golden and the cookies are set.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Drizzle the melted white chocolate over the cooled cookies for a decorative and flavorful finish.
- Serve: Once the white chocolate is set, serve the cookies or store them in an airtight container at room temperature for up to one week.
Notes
- Use softened butter for easier mixing and a tender cookie texture.
- Chilling the dough before baking helps maintain the swirl pattern and prevents excessive spreading.
- If raspberry jam is too thick, warm it slightly for easier swirling.
- White chocolate can be substituted with dark or milk chocolate based on preference.
- Store cookies in an airtight container to maintain freshness.
