Introduction
If you’re looking for a delightful sweet treat that will fill your kitchen with an irresistible aroma, these Buttery Raspberry Swirl Shortbread Cookies are just the answer. With a rich buttery flavor and the sweet-tart burst of raspberry preserves, each cookie is a little slice of heaven. Perfect for afternoon tea, a special celebration, or just a cozy night at home, these cookies are sure to impress and satisfy. Let’s dive into the details of making these delectable bites!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup raspberry preserves
- 1 teaspoon pure vanilla extract
- Extra powdered sugar for dusting (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including chilling)
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating a beautiful base for your cookies.
- Gradually sift in the flour and salt, mixing just until combined—this will keep your cookies tender and crumbly.
- Stir in the vanilla extract to infuse the dough with its warm, sweet flavor.
- Divide the dough into two equal parts and shape each into a log about 1.5 inches in diameter—this is where your cookies will get that charming swirl!
- Spread a thin layer of raspberry preserves over one of the logs, creating a vibrant and fruity center, then gently place the second log on top.
- Roll the logs carefully to encase the raspberry preserves, ensuring an even distribution of color, and smooth the edges to create neat rounds.
- Wrap the logs tightly in plastic wrap and refrigerate for at least one hour to firm them up, making slicing much easier.
- Once chilled, slice the logs into ¼-inch thick rounds and arrange them on the prepared baking sheet, making sure to leave space between each cookie to allow for expansion.
- Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden, filling your home with a warm, buttery scent.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Before serving, dust with extra powdered sugar if desired for that finishing touch of sweetness!
Notes or Tips
For an extra burst of flavor, consider adding a pinch of lemon zest into the dough. It complements the raspberry beautifully! Ensure that your butter is softened to room temperature for easy creaming, and don’t skip the chilling step. It helps maintain the cookie’s shape during baking, resulting in perfect rounds.
Cooking Techniques
While making these cookies is relatively straightforward, mastering the creaming process is key. Creaming the butter and sugar together well incorporates air, leading to a lighter texture in the final product. Also, the act of rolling and slicing requires a gentle touch to keep the raspberry preserves from leaking out, so take your time with that step!
FAQ
Can I use other fruit preserves?
Absolutely! Substituting with other flavors like strawberry or apricot preserves can yield delicious variations on this recipe.
How should I store leftover cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. For longer freshness, pop them in the freezer!
Conclusion
With their buttery richness and swirls of raspberry delight, these Buttery Raspberry Swirl Shortbread Cookies are sure to become a favorite in your baking rotation. Perfect for sharing or indulging in on your own, each bite is a mini celebration. So gather your ingredients, roll up your sleeves, and enjoy the process of making these sweet treats that bring warmth and joy to any occasion!