Description

Did you know that the art of swirling raspberry jam into buttery shortbread dates back to traditional European baking, creating a delightful blend of flavors and elegance?

Ingredients

🧈 1 cup unsalted butter, softened
🍬 ½ cup granulated sugar
🍚 2 cups all-purpose flour
🍦 ½ teaspoon vanilla extract
🍇 ½ cup raspberry jam
🍫 ¼ cup white chocolate, melted (for drizzling)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Prepare Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the all-purpose flour, mixing until a soft dough forms.
Roll Out Dough: On a lightly floured surface, roll out the dough into a rectangle approximately ¼ inch thick.
Add Raspberry Swirl: Evenly spread the raspberry jam over the rolled-out dough, leaving a small border around the edges to prevent overflow.
Form Cookie Log: Starting from one of the long sides, carefully roll the dough into a tight log, encasing the raspberry jam. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Slice and Bake: Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
Cool and Drizzle: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the melted white chocolate over the top for an elegant finish.

Notes

Indulge in these elegant raspberry swirl shortbread cookies, perfect for afternoon tea or as a delightful homemade gift. Their buttery texture and fruity sweetness are sure to impress!

For a visual guide on making similar cookies, check out this helpful video: