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Buttery raspberry swirl shortbread cookies arranged on a cooling rack.

Buttery Raspberry Swirl Shortbread Cookies

These buttery shortbread cookies feature a delightful raspberry jam swirl, offering a perfect balance of sweet and tart flavors with a tender, melt-in-your-mouth texture. An elegant treat perfect for any occasion.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Breakfast
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter (2 sticks), softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
Filling
  • 1/2 cup raspberry jam or preserves good quality

Equipment

  • large bowl
  • electric mixer
  • plastic wrap
  • parchment paper
  • sharp knife
  • baking sheets
  • wire rack

Method
 

Preparation
  1. In a large bowl, beat softened butter and powdered sugar with an electric mixer until light and fluffy (2-3 minutes).
  2. Gradually add flour and salt to the butter mixture, mixing on low speed until just combined but not overmixed.
  3. Divide dough in half, shape each into a flat rectangle, wrap in plastic, and refrigerate for at least 30 minutes.
  4. On a floured surface or between parchment paper, roll each dough half into a 9x12 inch rectangle, about 1/4 inch thick.
  5. Evenly spread half of the raspberry jam over each rolled dough rectangle, leaving a 1/2-inch border on one longer side.
  6. Starting from the longer side without the border, tightly roll each dough rectangle into a log and gently press the seam to seal it.
  7. Wrap each log tightly in plastic wrap and refrigerate for 1-2 hours until firm, or freeze for up to 3 months.
Baking
  1. Preheat oven to 325°F (160°C) and line two baking sheets with parchment paper.
  2. Remove a log from the refrigerator, slice into 1/4-inch thick rounds, and place cookies 1 inch apart on prepared baking sheets.
  3. Bake for 12-15 minutes until edges are lightly golden; cookies will firm as they cool.
  4. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your butter is truly softened for the best texture when creaming. Do not skip the chilling steps, as they are crucial for easy handling and preventing the cookies from spreading too much during baking. For an extra touch, you can dust the cooled cookies with a little more powdered sugar before serving.