Raspberry Swirl Cookies with Buttery Shortbread Base Recipe

Indulge in the perfect blend of buttery richness and fruity sweetness with Raspberry Swirl Cookies. These cookies combine a tender shortbread base with vibrant raspberry swirls, creating a dessert that’s as visually stunning as it is delicious. Whether for holiday gatherings, tea parties, or just a sweet treat, these cookies are bound to impress.

Why You’ll Love These Cookies

1. Buttery Goodness: The shortbread base melts in your mouth.
2. Elegant Appearance: The raspberry swirl adds a beautiful and appetizing touch.
3. Perfect for Any Occasion: A versatile treat for both casual and formal events.
4. Customizable: Swap the raspberry for other fruit preserves to mix things up.

Step-by-Step Instructions

Step 1: Prepare the Shortbread Dough

1. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step incorporates air, giving the shortbread a tender texture.
2. Add Vanilla and Salt:
   • Mix in the vanilla extract and salt until well combined.
3. Incorporate Flour:
   • Gradually add the flour to the butter mixture, stirring until the dough comes together. Avoid overmixing to maintain a soft, crumbly texture.
4. Chill the Dough:
   • Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling prevents spreading during baking and makes the dough easier to work with.

Step 2: Roll and Shape

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough:
   • Lightly flour your work surface and rolling pin. Roll the chilled dough to about ¼-inch thickness.
3. Cut the Cookies:
   • Use a cookie cutter to create your desired shapes. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

Step 3: Create the Raspberry Swirl

1. Prepare the Raspberry Mixture:
   • Warm the raspberry preserves slightly to make them easier to spread. Mix with powdered sugar if the preserves are too tart.
2. Add the Swirls:
   • Spoon small dollops of raspberry preserves onto each cookie. Use a toothpick or skewer to swirl the preserves into the dough, creating a marbled effect.

Step 4: Bake

1. Bake the Cookies:
   • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
2. Cool Completely:
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Optional Toppings

1. Drizzle with White Chocolate:
   • Melt white chocolate and drizzle it over the cooled cookies for added sweetness and visual appeal.
2. Garnish with Raspberries:
   • Sprinkle crushed freeze-dried raspberries on top for a vibrant finishing touch.

Tips for Perfect Raspberry Swirl Cookies

1. Use Seedless Preserves: This ensures a smooth swirl and avoids distracting textures.
2. Keep Dough Cool: Warm dough can become sticky and challenging to work with. Refrigerate between batches if necessary.
3. Swirl Gently: Overmixing the preserves can make the swirls blend into the dough, losing their distinct look.
4. Monitor Baking Time: Shortbread cookies can overbake quickly. Remove them as soon as the edges begin to turn golden.

Variations

1. Different Preserves: Substitute raspberry with strawberry, blueberry, or apricot preserves.
2. Add Zest: Incorporate lemon or orange zest into the dough for a citrusy twist.
3. Chocolate Base: Add 2 tablespoons of cocoa powder to the dough for a chocolate shortbread variation.
4. Nutty Touch: Sprinkle chopped almonds or pistachios on top before baking.

Pairing Suggestions

• Tea or Coffee: These cookies pair wonderfully with a warm cup of tea or coffee.
• Dessert Spread: Serve them alongside other treats like macarons, truffles, or brownies for a dessert platter.
• Ice Cream: Crumble them over vanilla ice cream for a decadent topping.

Frequently Asked Questions

Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure your preserves and other ingredients are gluten-free as well.

Q: What if I don’t have cookie cutters?
A: Roll the dough into small balls, flatten slightly with your hand, and proceed with the recipe.

Q: How do I prevent the cookies from spreading too much?
A: Ensure the dough is well-chilled before baking and avoid using overly warm preserves.

Q: Can I double the recipe?
A: Absolutely! This recipe scales up easily, making it perfect for larger batches.

Conclusion

Raspberry Swirl Cookies with a Buttery Shortbread Base are a delightful treat that combines classic shortbread’s comforting texture with the bright, fruity flavor of raspberry. These cookies are easy to make, stunning to look at, and delicious to eat. Whether you’re baking for a special occasion or simply treating yourself, this recipe is sure to become a favorite.

Yield: 24

Raspberry Swirl Cookies with Buttery Shortbread Base Recipe

Print

Indulge in the perfect blend of buttery richness and fruity sweetness with Raspberry Swirl Cookies. These cookies combine a tender shortbread base with vibrant raspberry swirls, creating a dessert that’s as visually stunning as it is delicious. Whether for holiday gatherings, tea parties, or just a sweet treat, these cookies are bound to impress.

Prep Time 20 minutes

Cook Time 15 minutes

Chilling Time 20 minutes

Total Time 55 minutes

Ingredients

• For the Shortbread Dough
• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• For the Raspberry Filling
• ⅓ cup raspberry jam (seedless preferred)
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

Instructions

1. Prepare the Raspberry Filling

1. In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice.
2. Heat over medium-low, stirring constantly, until slightly thickened (about 2-3 minutes).
3. Remove from heat and let cool to room temperature.

2. Make the Shortbread Dough

1. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
2. Mix in the vanilla extract and almond extract, if using.
3. Gradually add the flour and salt, mixing until the dough comes together. Do not overmix.

3. Assemble the Cookies

1. Divide the dough into two equal portions. Place one portion between two sheets of parchment paper and roll it out into a rectangle about ¼ inch thick. Repeat with the second portion.
2. Spread a thin layer of the raspberry filling evenly over one of the rolled-out dough sheets, leaving a small border around the edges.
3. Carefully place the second sheet of dough on top, pressing gently to adhere.
4. Starting at one long edge, roll the layered dough into a tight log. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour (or freeze for 30 minutes).

4. Slice and Bake

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Remove the chilled dough log from the refrigerator and slice it into ¼-inch-thick rounds using a sharp knife.
3. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.
4. Bake for 12-15 minutes, or until the edges are lightly golden.

5. Cool and Serve

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Serve as is or dust with powdered sugar for a decorative touch.

Notes

Even Layers: Rolling the dough evenly ensures a uniform swirl in each cookie.

Filling Options: Substitute the raspberry jam with strawberry, apricot, or even chocolate spread for variety.