Description
Growing up, shortbread was a staple in my grandmother’s kitchen — buttery, crumbly, and always the star of our teatime treats.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 2/3 cup (90g) powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup raspberry jam (seedless, if possible)
- Extra powdered sugar, for dusting (optional)
Instructions
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix to combine.
Gradually add the flour and salt, mixing just until the dough comes together.
Avoid over-mixing to keep the shortbread tender.
Flatten the dough into a rectangle on a piece of parchment paper.
Spread the raspberry jam thinly and evenly over the dough, leaving about 1 cm (½ inch) around the edges.
Carefully roll the dough from the long side into a tight log, using the parchment to help you roll without sticking.
Wrap the log in parchment paper and freeze for 20–30 minutes until firm.
Preheat the oven to 170°C (340°F).
Line a baking sheet with parchment paper.
Slice the dough into 1/4 inch (6mm) thick rounds and place them onto the prepared baking sheet, leaving space between each cookie.
Bake for 12–15 minutes or until the edges are just beginning to turn golden.
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Dust with extra powdered sugar if desired.
Notes
Use chilled jam to prevent it from oozing out during slicing.
Don’t overfill with jam; a thin layer ensures a perfect swirl without leaks.
For cleaner slices, use a very sharp knife and wipe between each cut.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
- Sugar: 5g
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 4g
- Protein: 1g
Keywords: Raspberry Swirl Shortbread Cookies Recipe