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These raspberry swirl shortbread cookies are the kind of treat I turn to when I want something pretty and impressive for a holiday table or just to tuck into my gift tins. Buttery dough meets tangy seedless raspberry jam for a slice and bake cookie that brings a bit of magic to any dessert spread.
Ingredients
- Unsalted butter: choose European style if you want an extra rich flavor and make sure it is fully softened for easy creaming
- Granulated sugar: key for that classic melt in your mouth shortbread texture look for fine baking sugar so it mixes smoothly
- Vanilla extract: for warmth and fragrance use pure vanilla for best results
- All purpose flour: forms the crumbly tender base of shortbread always fluff and spoon the flour into the cup for accurate measuring
- Salt: just enough to balance the sweetness and bring out the butter notes use a fine sea salt if you have it
- Seedless raspberry jam: gives tang and beautiful color go for a good quality jam with lots of fruit
- Cornstarch: thickens the jam so the swirl holds its shape do not skip this step
- Lemon juice: brightens the filling and makes the raspberry flavor pop fresh squeezed is best for flavor
Step-by-Step Instructions
- Make the Raspberry Swirl Filling:
- Combine the raspberry jam cornstarch and lemon juice in a small saucepan and cook over medium heat stirring constantly until the mixture thickens to the texture of loose jelly. This usually takes about four to five minutes. Cool the filling completely to room temperature before you attempt to swirl it into the dough to prevent melting.
- Cream the Butter and Sugar:
- In a large mixing bowl use an electric mixer to beat the softened butter and sugar for at least three minutes. The mixture should look very pale and fluffy. This step is what creates the tender crumb in the baked cookies.
- Add Vanilla and Dry Ingredients:
- Beat in the vanilla extract then gradually add flour and salt on low speed. Mix until you see no dry flour but do not over mix as that can toughen the dough. The dough should look soft but hold its shape when pressed.
- Shape the Dough and Add Swirl:
- Lay a large sheet of parchment paper on your counter and pat dough into a rectangle about half an inch thick. Spread the cooled raspberry jam mixture evenly across the dough with an offset spatula leaving a half inch border. Use the parchment paper to help roll the dough into a tight log shape.
- Chill the Dough:
- Wrap the dough log completely in plastic wrap and chill in the fridge for at least one hour. If the dough is not thoroughly chilled the swirl will not hold when you slice. You can also freeze the dough at this stage for longer storage.
- Slice and Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line your baking sheets with fresh parchment paper. Unwrap the dough and use a sharp knife to slice it into quarter inch rounds. Place cookies on the baking sheets leaving space in between. Bake for twelve to fifteen minutes or until the edges turn light golden.
- Cool and Serve:
- Let the cookies cool on the pan for five minutes before transferring to a wire rack. They will set as they cool and become crisp and buttery
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Storage Tips
Let the cookies cool completely then store them in an airtight tin or container at room temperature for up to one week. For longer storage layer between parchment sheets and freeze baked cookies for up to two months. Thaw uncovered to help maintain their crispness
Ingredient Substitutions
If you cannot find seedless raspberry jam strawberry or apricot jam works nicely too. For an extra burst of citrus substitute orange zest for lemon juice in the filling. Gluten free all purpose flour blend can be swapped for regular flour in equal amounts if needed
Serving Suggestions
These cookies make a stunning addition to any dessert tray for holidays especially when mixed with other shortbreads and chocolate treats. For a sweet brunch they pair beautifully with strong coffee or black tea. I sometimes dust a few with powdered sugar before serving for a festive touch
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Cultural or Historical Context
Shortbread hails from Scotland where it is a symbol of celebration and hospitality. The idea of swirling jam through the dough is a modern twist that nods to classic jam thumbprints with an elegant spin that makes these cookies both nostalgic and eye catching
Recipe FAQs
- → How do I achieve distinct raspberry swirls?
Cool the raspberry mixture completely before spreading on the dough, then gently roll to avoid blending the layers too much.
- → Can I freeze the dough for later?
Yes, after shaping into logs, wrap and freeze the dough. Thaw slightly before slicing and baking as needed.
- → What type of jam works best?
Choose a high-quality, seedless raspberry jam for smooth, even swirls and a refined texture in the finished cookies.
- → Why chill the dough before slicing?
Chilling firms the dough, making it easier to slice into clean rounds and helps cookies hold their shape while baking.
- → Why use parchment paper?
Parchment paper prevents sticking, aids in rolling up the dough, and allows for even baking without burning the bottoms.
- → Can I make these ahead for holidays?
Absolutely! The dough or baked cookies store well, making them perfect for prepping ahead for parties or gifts.