Description
Delightful cookies combining buttery shortbread and tangy raspberry jam with a beautiful swirl of color.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup raspberry jam
Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour, mixing until a soft dough forms.
- Roll out the dough on a lightly floured surface into a rectangle, about 1/4 inch thick.
- Spread the raspberry jam evenly over the surface of the dough.
- Gently roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Best enjoyed with tea or coffee. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, shortbread, raspberry, dessert, baking