Raspberry Swirl Shortbread Cookies (Printable Version)

Buttery shortbread swirled with tangy raspberry jam creates these crisp-edged, center-melting treats perfect for teatime.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar, for dusting (optional)

# How To Make:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract to the butter mixture and mix thoroughly until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Transfer dough to a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Remove chilled dough from refrigerator and slice into 1/4-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, taking care not to overfill.
09 - Bake for 12 to 15 minutes until the edges are light golden brown.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Helpful Hints:

01 -
  • They look like you spent all day baking, but the dough comes together in minutes and the shaping is almost foolproof.
  • The contrast between crumbly shortbread and tart jam makes every bite feel balanced, not too sweet or too plain.
  • You can make the dough ahead, slice and bake whenever you need them, and they keep well in a tin for days.
02 -
  • If you skip the chill time, the dough will spread in the oven and the cookies will lose their shape, turning into flat, buttery puddles instead of neat rounds.
  • Overfilling the jam wells means the jam bubbles out and burns on the pan, so use a measuring spoon and stop before it reaches the rim.
  • Let the cookies cool completely before stacking or storing, or the jam will smear and the bottoms will steam and soften.
03 -
  • If your butter is too soft, the dough won't hold its shape when chilled, so aim for softened but still cool to the touch.
  • Press the indentations while the dough is still cold from the fridge, it holds the shape better than room temperature rounds.
  • Use a small offset spatula to lift the cookies off the parchment if they stick, sliding it under gently so the jam doesn't smear.
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