Raspberry Swirl Shortbread Cookies

ByCole Matthews
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Why Make This Recipe

Raspberry Swirl Shortbread Cookies are not just delicious; they are visually appealing and easy to make. The combination of buttery shortbread and sweet raspberry jam creates a delightful treat that is perfect for any occasion. Whether you are hosting a gathering, or just want a sweet snack, these cookies will impress your family and friends!

How to Make Raspberry Swirl Shortbread Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam
  • 1/4 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract.
  4. Gradually add the flour and salt, mixing until just combined.
  5. Take about half of the dough and spread it evenly in a greased baking dish.
  6. Swirl the raspberry jam over the dough, then crumble the remaining dough on top.
  7. Using a knife, swirl through the dough and jam to create a marbled effect.
  8. Bake for 25-30 minutes or until lightly golden.
  9. Allow to cool before cutting into squares.

How to Serve Raspberry Swirl Shortbread Cookies

These cookies can be served in squares for a neat presentation. You can also dust them with a little extra powdered sugar for added sweetness. They pair wonderfully with a cup of tea or coffee, making them a delightful afternoon snack.

How to Store Raspberry Swirl Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

Tips to Make Raspberry Swirl Shortbread Cookies

  • Make sure the butter is softened, but not melted. This helps to create a smooth dough.
  • Use high-quality raspberry jam for the best flavor.
  • If the dough is too sticky, you can refrigerate it for a few minutes before spreading it in the baking dish.
  • Experiment with other fruit jams if you want to try different flavors.

Variation

You can add chocolate chips to the dough for a chocolatey twist. Simply fold in 1/2 cup of chocolate chips after mixing in the flour and salt.

FAQs

1. Can I use another type of jam?
Yes, you can use any fruit jam you like, such as strawberry or blueberry.

2. How do I know when the cookies are done?
The cookies are done when the edges turn lightly golden.

3. Can I make these cookies ahead of time?
Absolutely! You can make the dough a day in advance and store it in the refrigerator until you are ready to bake.

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Raspberry Swirl Shortbread Cookies

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious and visually appealing buttery shortbread cookies swirled with sweet raspberry jam, 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
  • 1/2 cup raspberry jam
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Stir in the vanilla extract.
  4. Gradually add the flour and salt, mixing until just combined.
  5. Take about half of the dough and spread it evenly in a greased baking dish.
  6. Swirl the raspberry jam over the dough, then crumble the remaining dough on top.
  7. Using a knife, swirl through the dough and jam to create a marbled effect.
  8. Bake for 25-30 minutes or until lightly golden.
  9. Allow to cool before cutting into squares.

Notes

These cookies pair wonderfully with a cup of tea or coffee. Store in an airtight container for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 150
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 30mg

Keywords: shortbread, cookies, raspberry, dessert, baking

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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