Raspberry Swirl Shortbread Cookies (Printable Version)
Buttery shortbread filled with raspberry jam and finished with white chocolate drizzle for an elegant, delicious treat.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
½ cup granulated sugar
03 -
2 cups all-purpose flour
04 -
½ tsp vanilla extract
→ Filling & Decoration
05 -
½ cup raspberry jam
06 -
¼ cup white chocolate, melted
# Steps:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
Cream the softened butter and sugar together until light and fluffy. Add vanilla extract, then gradually mix in the flour until a dough forms.
03 -
On a lightly floured surface, roll out the dough to about ¼ inch thickness.
04 -
Spread the raspberry jam evenly over the dough.
05 -
Carefully roll the dough into a log and refrigerate for 30 minutes to firm up.
06 -
Slice the dough log into ¼ inch rounds and place them on the prepared baking sheet.
07 -
Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
08 -
Drizzle the cooled cookies with melted white chocolate for an elegant finish.
# Notes:
01 -
Refrigerating the dough before slicing ensures that the cookies maintain their shape while baking.
02 -
For a decorative touch, add a sprinkle of powdered sugar after the white chocolate drizzle sets.