Raspberry Swirl Shortbread Cookies (Print-Friendly Version)
Buttery shortbread cookies with vibrant raspberry swirls that create both visual appeal and bursts of fruity flavor in every bite.
# Ingredients:
→ Shortbread Base
01 -
1 cup unsalted butter, softened
02 -
1/2 cup powdered sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon vanilla extract
→ Raspberry Swirl
06 -
1/2 cup fresh raspberries, pureed
07 -
1 tablespoon granulated sugar
# Steps:
01 -
Preheat oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
02 -
Gradually add the flour and salt to the butter mixture, stirring until a soft dough forms.
03 -
In a small bowl, mix the fresh raspberries with the granulated sugar to create a puree.
04 -
Divide the dough into two portions. On a parchment-lined baking sheet, roll out the first portion into a rectangular shape. Gently swirl the raspberry puree into the second portion of dough, being careful not to overmix.
05 -
Cut the dough into squares or desired shapes. Bake for 10-12 minutes, or until the edges are lightly golden.
06 -
Allow cookies to cool completely on a wire rack before serving.
# Notes & Tips:
01 -
For best results, chill the dough for 30 minutes before baking to help maintain the shape of the cookies.