Buttery Shortbread Cookies with Raspberry Swirl
These buttery shortbread cookies, swirled with raspberry jam, are a delightful treat that melts in your mouth, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better creaming.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract Adds extra flavor.
- 2 cups all-purpose flour Ensure accurate measurement to prevent dry cookies.
- 1/4 teaspoon salt
- 1/2 cup raspberry jam Can substitute with your favorite flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Press a small indentation in the center of each cookie and fill with raspberry jam.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. Freeze for longer storage. Adjust baking time for larger or smaller cookies. Refrigerate dough if too soft before rolling.