Description
These cookies feature tender, buttery shortbread dough swirled with sweet and tangy raspberry preserves. They’re as stunning as they are delicious and make a lovely addition to any cookie platter.
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- Prepare the dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract. Gradually add the flour, mixing just until the dough comes together.
- Shape the dough:
- Divide the dough in half. Place one portion on a sheet of parchment paper and roll it into a rectangle about 1/4-inch thick. Repeat with the other half.
- Spread the jam:
- Spread a thin, even layer of raspberry preserves over one of the rolled-out dough rectangles. Carefully place the second dough rectangle on top, creating a sandwich with the jam in the middle.
- Roll into a log:
- Starting from one long side, roll the dough tightly into a log. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and bake:
- Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
- Cool and serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flair, drizzle the cooled cookies with white or dark chocolate.
- Swap raspberry preserves for strawberry, apricot, or blackberry jam for variety.
- These cookies can be stored in an airtight container for up to a week.