Description
Delicate raspberry swirl shortbread cookies blend buttery Scottish tradition with sweet berry elegance. Crumbly, golden shortbread mingles with tangy raspberry ribbons, creating a delightful treat you’ll savor with each delicate bite.
Ingredients
Scale
Shortbread Base:
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 ¼ cups (280 g) all-purpose flour
Flavoring:
- 1 teaspoon vanilla extract
Filling:
- ¼ cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- In a spacious mixing vessel, whip the butter and sugar until achieving a cloud-like, aerated consistency. Infuse the mixture with vanilla essence, ensuring smooth incorporation.
- Gently fold flour into the creamy base, delicately blending until a cohesive dough emerges. Avoid overmixing to maintain a tender texture.
- Partition the dough into two equal portions. Utilize parchment paper to expertly roll each segment into thin, uniform rectangles approximately 1/4-inch thick.
- Meticulously spread a gossamer layer of raspberry preserves across one dough rectangle, ensuring complete and even coverage. Delicately position the second dough layer atop the jam-coated surface.
- Commencing from the elongated edge, skillfully roll the layered dough into a compact, tight cylindrical form. Encase the log in plastic wrap, then refrigerate for a minimum of one hour to allow firm setting.
- Ignite the oven to 350F, preparing two baking sheets with parchment paper. Remove the chilled dough log and slice into delicate rounds approximately 1/4-inch thick.
- Arrange cookie rounds on prepared sheets, maintaining generous spacing between each piece. Bake until edges acquire a subtle golden hue, typically 10-12 minutes.
- Allow cookies to rest briefly on baking sheets, then transfer to a wire cooling rack. Permit complete cooling before serving to enhance flavor and texture.
Notes
- Softening butter is crucial for achieving a smooth, creamy texture in the cookie dough. Leave butter at room temperature for about 30 minutes before mixing.
- Work with cold dough to prevent spreading and maintain the cookie’s shape during baking. Refrigerating the log helps create clean, precise slices.
- Experiment with different fruit preserves like strawberry, apricot, or mixed berry to create unique flavor variations of these elegant cookies.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring the same tender shortbread texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 142
- Sugar: 4 g
- Sodium: 0 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 31 mg