Description
Delightful shortbread cookies with a sweet and tangy raspberry jam swirl, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add all-purpose flour and salt, stirring until a soft dough forms.
- Divide the dough into two equal parts.
- Roll out one part of the dough into a rectangle about 1/4 inch thick.
- Spread the raspberry jam evenly over the dough, leaving a border around the edges.
- Roll the dough tightly into a log.
- Slice the log into 1/2 inch thick cookies.
- Place cookies on a parchment-lined baking sheet, leaving space between them.
- Bake for 12-15 minutes until lightly golden on the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Dust with powdered sugar before serving for a festive touch. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg