Bake Dream-Worthy Raspberry Swirl Shortbread Cookies Today!
By Pauline Ortiz
Servings
4
Level
Easy
I make these raspberry swirl shortbread cookies by slicing cold baked dough logs for holiday baking with partially made-ahead treats․ Cold dough logs can be sliced into cookies with large dollops of raspberry filling that create red swirls in the baked shortbread (shown here on the cookie sheet)․
I add cornstarch and lemon juice to the jam filling to thicken it and allow it to cool before spreading it on the dough to keep the filling from smearing and to help it hold its place․ I form pastry into logs and slice the logs with a sharp knife to expose a spiral pattern of filling․ I recommend a sharp‚ narrow knife for this purpose․
Refrigerate cookie dough․ Before baking sliced cookies at 350°F‚ refrigerate and space the cookies to allow for some spreading during baking․ Take cookies out of the oven when the edges are golden but the centers are still pale․ Let cookies cool before serving․
Seedless raspberry jam is ideal for swirled cookies․ Other types of seedless jam are used for other cookies․ Cinnamon added to the cookie dough gives a holiday taste․ I add powdered sugar to the red swirls on cookies packed in gift boxes with ribbons for Christmas gifts․ Other red and green jams can also be used for Christmas cookies․
Why you'll love this recipe
- Dough is rolled into logs so cookies can be cut consistently rather than made freeform from a batch․
- One mixing session can yield several trays of baked goods․ Space on countertops may be at a premium during the holiday season․
- The spiral design divides the cookies into portions․ You can have a few cookies with a cup of tea․
- Each cookie slice contains a visible layer of raspberries‚ and the cookies don't need additional toppings or decorations to look appealing․
- Chill sliced rounds for a short time to keep them tidy on the baking sheet and to brown the edges․
Ingredients
- •1 cup butter (softened)
- •½ cup sugar
- •1 teaspoon vanilla
- •2 ¼ cups flour
- •salt (a pinch)
- •raspberry jam (seedless)
- •cornstarch
- •fresh lemon juice
Instructions
- 1
Warm the raspberry jam with the cornstarch and lemon juice until thickened.
- 2
Let the jam filling cool completely.
- 3
Beat the softened butter and sugar until light.
- 4
Mix in the vanilla.
- 5
Mix in the flour and salt until the dough comes together.
- 6
Divide the dough and spread the cooled raspberry filling over it.
- 7
Roll the dough tightly and evenly into logs.
- 8
Wrap the logs and chill them until cold.
- 9
Heat the oven to 350°F.
- 10
Slice the chilled logs into rounds with a sharp knife.
- 11
Chill the sliced cookies briefly.
- 12
Leave space between the cookie rounds for spreading.
- 13
Bake at 350°F until the edges turn golden.
- 14
Let the cookies cool before serving.
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