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