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Raspberry Swirl Cookies with Butter Shortbread

Raspberry Swirl Cookies

This recipe creates beautiful and delicious Raspberry Swirl Cookies by rolling a classic, buttery shortbread dough with a vibrant, tart raspberry jam. The result is a crisp, melt-in-your-mouth cookie with a stunning pinwheel design, perfect for the holidays or any cozy afternoon. It's a straightforward recipe that balances rich and tart flavors, making it a go-to for both beginner and experienced bakers.
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Prep Time 2 hours 25 minutes
Cook Time 15 minutes
Total Time 2 hours 40 minutes
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (160g) good-quality seedless raspberry jam

Equipment

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

Method
 

Instructions
  1. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
  2. Add the egg and vanilla extract to the butter mixture and beat until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
  3. In a separate bowl, whisk together the all-purpose flour and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just a few streaks of flour remain. Do not overmix.
  4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a smooth ball.
  5. Divide the dough in half. Wrap one half in plastic wrap and place it in the refrigerator.
  6. Roll the other half of the dough between two sheets of parchment paper into a rectangle approximately 9x12 inches and about 1/4 inch thick.
  7. Carefully spread the raspberry jam evenly over the surface of the dough rectangle, leaving a small 1/2-inch border along one of the long edges.
  8. Starting from the long edge without the border, tightly roll the dough into a log. Use the parchment paper to help you lift and guide it.
  9. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or until very firm. This step is essential for clean slices.
  10. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  11. Once the log is firm, unwrap it and use a sharp knife to slice it into 1/4-inch thick rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
  12. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

This recipe requires a mandatory chilling time of at least 2 hours for the dough log to ensure clean slices and prevent the cookies from spreading. For best results, warm the jam slightly before spreading to avoid tearing the dough. The unbaked dough log can be refrigerated for up to 3 days or frozen for up to 3 months. You can substitute raspberry jam with other thick jams like apricot or strawberry, and add citrus zest or chopped nuts for variation. Note: Nutrition information was not provided in the original text.