Description
Delightful Raspberry Swirl Shortbread Cookies with a buttery texture and tangy raspberry swirls, perfect for summer gatherings and family traditions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the butter and powdered sugar until light and fluffy (2-3 minutes).
- Add the vanilla extract and mix until well-combined.
- Gradually add flour and cornstarch, mixing gently until the dough comes together.
- Divide the dough in half, folding fresh raspberries into one half.
- Roll out each half to ¼-inch thick and layer the raspberry dough on the plain dough.
- Roll into a log shape, sealing the edges, and chill in the fridge for at least an hour.
- Slice the log into rounds and place them on the baking sheet.
- Bake for 12-15 minutes until edges are golden; they should be soft in the center.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Use soft butter for optimal mixing and chill longer if dough is too soft. Pair with tea or ice cream for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread cookies, raspberry cookies, dessert recipes, family recipes