🍪✨ Buttery Raspberry Swirl Shortbread Cookies
🛒 Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
⅓ cup raspberry preserves (or any berry jam you like)
👩🍳 Instructions
Cream the Butter:
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy.
Add Vanilla:
Mix in the vanilla extract until smooth.
Add Dry Ingredients:
Add flour and salt. Mix until a soft dough forms.
(It will seem crumbly at first — keep mixing.)
Swirl the Raspberry:
Drop small spoonfuls of raspberry preserves over the dough.
Gently fold once or twice to create swirls — don’t overmix.
Shape the Dough:
Transfer the dough to parchment paper.
Shape into a log (about 2 inches thick).
Wrap tightly and chill for 1–2 hours until firm.
Slice & Bake:
Preheat oven to 350°F (175°C).
Slice the log into ½-inch cookies.
Place on a lined baking sheet.
Bake:
Bake for 10–12 minutes, just until edges are lightly golden.
Cool & Enjoy:
Let cool completely — they firm up beautifully.