RASPBERRY SWIRL SHORTBREAD COOKIES
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RASPBERRY SWIRL SHORTBREAD COOKIES
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These Raspberry Swirl Shortbread Cookies are a beautiful and delicious treat. Buttery shortbread dough is swirled with a vibrant raspberry jam, creating a stunning visual and a delightful sweet-tart flavor combination.
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Ingredients
Shortbread Dough:
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Raspberry Swirl:
- ½ cup raspberry jam seedless preferred
- 1 tablespoon water
Instructions
- Make shortbread dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add flour and salt: Gradually add the flour and salt to the butter mixture, mixing until just combined. Do not overmix. The dough will be crumbly at first but will come together as you mix.
- Chill dough: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours, or preferably overnight. This chilling is crucial for preventing spreading and creating a tender cookie.
- Prepare raspberry swirl: In a small bowl, combine the raspberry jam and water. Mix well until smooth.
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Assemble cookies: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness.
- Create swirl: Spread the raspberry jam mixture evenly over the dough. You can use a small offset spatula or the back of a spoon.
- Roll and slice: Starting from one edge, roll the dough tightly into a log. Wrap the log in plastic wrap and refrigerate for another 30 minutes to firm up. This will make slicing easier.
- Slice cookies: Using a sharp knife, slice the log into ¼-inch thick rounds.
- Bake: Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. The centers will still look pale.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Variations:
- Butter: Use real butter for the best flavor and texture. Make sure it's softened but not melted.
- Flour: Measure the flour correctly. Too much flour will result in dry cookies.
- Chilling: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Jam: Seedless raspberry jam is recommended for a smoother swirl. You can use other flavors of jam as well, such as strawberry or apricot.
- Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cookies and remove them when the edges are lightly golden. Don't overbake!
- Linzer Cookies: Use this shortbread dough to make Linzer cookies, sandwiching the raspberry jam between two cookies with a cutout in the top.
- Different Jam Swirls: Use different flavors of jam, such as apricot, strawberry, or blueberry, for a variety of flavors.
- Citrus Zest: Add lemon or orange zest to the shortbread dough for a citrusy twist.
- Nutty Shortbread: Add chopped nuts, such as almonds or pecans, to the shortbread dough.
- Chocolate Swirl: Melt chocolate and swirl it into the dough along with the jam.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
10g
(15%)
Nutrition Facts
Serving: 36people
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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