Description
Enjoy these delightful raspberry swirl cookies with a buttery shortbread base and a zesty raspberry-lemon filling. Perfect for any occasion, they are sure to impress with their sweet and tangy flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (preferably seedless)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/4 cup granulated sugar (for sprinkling)
Instructions
- Cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough should be soft and slightly sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a small bowl, combine the raspberry jam, fresh lemon juice, and lemon zest. Stir gently until smooth.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick.
- Use a cookie cutter to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Place a small spoonful of the raspberry mixture in the center of each cookie and swirl gently with a toothpick or knife.
- Optionally, sprinkle granulated sugar over the top of each cookie.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, store the cookies in an airtight container at room temperature for up to a week.
Notes
- For a more intense raspberry flavor, consider using a high-quality raspberry jam.
- These cookies can be decorated with a light glaze or icing for an extra touch.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes