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Shortbread cookies have long held a special place in the hearts of dessert lovers around the world. Their buttery, crumbly texture and rich flavor make them a timeless classic, perfect for any occasion, from holiday gatherings to afternoon tea. The versatility of shortbread allows for endless variations, and one of the most delightful twists on this traditional treat is the addition of a raspberry swirl. These Irresistible Raspberry Swirl Shortbread Cookies not only capture the essence of classic shortbread but also introduce a vibrant burst of fruity flavor that elevates them to a new level of deliciousness.

Irresistible Raspberry Swirl Shortbread Cookies

Discover the delightful world of baking with these irresistible raspberry swirl shortbread cookies! This simple yet elegant recipe combines buttery shortbread with a vibrant raspberry swirl, creating a perfect balance of rich and fruity flavors. Whether you're hosting a gathering or simply treating yourself, these cookies are sure to impress. Click through to learn how to make these delicious creations and bring a touch of sweetness to your day!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam (seedless for smooth texture)

Fresh raspberries (optional, for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

    Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 3-4 minutes.

      Add Vanilla: Mix in the vanilla extract, ensuring it’s well incorporated into the butter mixture.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the creamed butter, mixing until just combined. Be careful not to overmix.

          Prepare the Raspberry Swirl: In a small bowl, stir the raspberry jam until it becomes smooth and spreadable.

            Swirl the Jam into the Dough: Divide the cookie dough in half. On a clean surface or a piece of wax paper, roll out one half into a rectangle about 1/4 inch thick. Spread half of the raspberry jam evenly over the dough. Fold the dough over itself to encase the jam, then gently roll it back out into a rectangle, creating a swirl effect with the raspberry jam.

              Cut the Cookies: Cut the dough into squares or use a cookie cutter to create fun shapes. Repeat with the remaining dough and jam.

                Bake: Place the cut cookies onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

                  Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Garnish (Optional): If desired, garnish the cooled cookies with fresh raspberries for an extra touch of elegance.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies