Introduction
Welcome to a delightful baking adventure with these Buttery Raspberry Swirl Shortbread Cookies! Perfectly tender and bursting with a fruity filling, these cookies celebrate the sweet and tart flavor of raspberry jam wrapped in a classic shortbread base. Every bite melts in your mouth, making them the perfect treat for tea time, special occasions, or simply to enjoy with a warm cup of coffee. Let’s dive into the sweet world of baking!
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
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring a nonstick surface for your cookies.
- In a mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy, filling your kitchen with a comforting aroma.
- Add in the vanilla extract, continuing to mix until the flavors are beautifully combined.
- Gradually sift in the flour and salt, gently mixing until you have a soft dough that comes together nicely.
- On a lightly floured surface, roll the dough into a log shape, feeling the smooth texture beneath your hands.
- Wrap the log in plastic wrap and chill it in the refrigerator for about 30 minutes until it’s firm to the touch.
- Once chilled, remove the dough and slice it into 1/4-inch thick rounds, placing each slice carefully onto the prepared baking sheet.
- Using a spoon, create a small indentation in the center of each cookie, making a cozy little bed for the raspberry jam.
- Generously fill each indentation with raspberry jam, letting its vibrant color peek through.
- Bake in your preheated oven for 12-15 minutes, or until the edges turn a lovely light golden brown.
- Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra burst of flavor, feel free to use homemade raspberry jam. You can also experiment with other fruit jams like strawberry or apricot for a unique twist! If you prefer a crunchier cookie, leave them in the oven for an extra minute or two, but watch closely to prevent over-baking.
Cooking Techniques
When creaming butter and sugar, be sure to use room-temperature butter for the best texture. It’s crucial for the sugar to aerate the butter properly, giving you that light and fluffy consistency. Don’t skip the chilling step; it helps the cookies maintain their shape while baking, resulting in beautifully uniform treats.
FAQ
Can I freeze these cookies?
Absolutely! You can freeze the uncooked log of dough. Just wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready to bake, simply slice and bake straight from the freezer, adding a minute or two to the baking time.
What’s the best way to store the cookies?
Store these cookies in an airtight container at room temperature for up to a week. If they last longer, you can refrigerate them, but they’re best enjoyed fresh!
Conclusion
These Buttery Raspberry Swirl Shortbread Cookies are not only easy to make but also a delightful treat that impresses everyone. Their tender texture and sweet, tart filling are sure to win hearts at any gathering. So gather your ingredients, get your apron on, and let’s bake some smiles today!