Description
These buttery raspberry swirl shortbread cookies combine a rich, tender shortbread base with a vibrant jam swirl for a stunning and delicious treat.
Ingrédients
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- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
Préparation
- Cream the softened butter and powdered sugar until smooth.
- Mix in vanilla extract.
- Add flour and salt, stirring until a soft dough forms.
- Flatten dough slightly and spread raspberry jam over the top.
- Gently swirl the jam into the dough using a knife or spatula.
- Roll the dough into a log shape and chill for 1–2 hours.
- Preheat oven to 350°F (175°C).
- Slice chilled dough into cookies and place on a parchment-lined baking sheet.
- Bake for 10–12 minutes or until edges are lightly golden.
Notes
Use thick raspberry jam for cleaner swirls. Chill the dough thoroughly to help the cookies hold their shape during baking.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 cookie
- Calories: 120
- Sucres: 5g
- Sodium: 40mg
- Matières grasses: 7g
- Acides gras saturés: 4g
- Acides gras insaturés: 3g
- Acides gras trans: 0g
- Glucides: 13g
- Fibres: 0g
- Protéines: 1g
- Cholestérol: 15mg