Raspberry Swirl Cookies with Butter Shortbread

I usually make Jelly Bellys every Christmas. This year, I tried something different.

Raspberry Swirl Cookies with Butter Shortbread are from JuicyRecipe.com. I am not sure how it ended up in my feed, but I am glad it did.

The shortbread is buttery and crisp on the initial bite. I used Trappist Red Raspberry Seedless Jam.

The cookies are light and delicious.

Sorry, Jelly Bellys, there is a new jam cookie on our cookie tray.

Ingredients-

1 cup Unsalted Butter

2 cups All-Purpose Flour

3/4 Cup Granulated Sugar 

1/4 Cup Powdered Sugar

1/4 Raspberry Jam, I used Trapist

1 Egg

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp baking powder

Method- Start by creaming the butter and granulated sugar until light and fluffy. This process should take about 3 minutes with an electric mixer.

Once the butter and sugar are well combined, add the egg and vanilla extract, and continue mixing until smooth.

Next, gradually add the all-purpose flour, powdered sugar, and salt.

Mix until the dough just comes together. Be careful not to overwork the dough, as that can result in cookies that are too tough.

Now, it’s time to bring everything together.

Roll out the shortbread dough onto a lightly floured surface.

Once it’s about 1/4 inch thick, spread a thin layer of raspberry jam or purée over the surface of the dough, leaving about a half-inch border around the edges.

Next, gently roll the dough into a log shape, making sure the raspberry swirl is evenly distributed throughout. You can also slightly swirl the raspberry jam into the dough if you prefer a more marble-like effect.

After rolling the dough into a log, wrap it in plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling the dough helps the cookies hold their shape and makes it easier to slice them evenly.

Once chilled, preheat your oven to 350°F.

Line a baking sheet with parchment paper.

Slice the chilled dough into rounds, about 1/4 inch thick, and place them on the prepared baking sheet.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as oven times can vary.

Once they’re done, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.