Description
The buttery shortbread combined with the fruity swirl of raspberry jam creates a delightful harmony of flavors and textures. Each bite melts in your mouth, with the crisp shortbread contrasting beautifully with the sweet and slightly tart raspberry filling. These cookies are not only a treat for the taste buds but also a feast for the eyes with their delicate white chocolate drizzle. Perfect for special occasions, afternoon tea, or simply as a beautiful indulgence, these Raspberry Swirl Shortbread Cookies are a must-try for any cookie lover.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup white chocolate, melted (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract, then gradually incorporate the flour to form a dough.
- Roll the dough out on a lightly floured surface to about ¼-inch thickness. Spread the raspberry jam evenly over the dough.
- Roll the dough into a log, making sure the jam remains inside. Wrap the log in plastic wrap and refrigerate for 30 minutes.
- After chilling, slice the log into ¼-inch rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, until the edges are lightly golden.
- Cool the cookies on a wire rack. Once fully cooled, drizzle with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes