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There's something undeniably enchanting about shortbread cookies. With their delicate crumbly texture and rich buttery flavor, these treats have captivated hearts and taste buds for centuries. Originating from Scotland, shortbread has evolved from a festive delicacy to a beloved everyday snack, enjoyed by many around the world. However, while the classic version is already a staple in many kitchens, there's a delightful twist that can elevate this timeless treat: raspberry swirl shortbread cookies.

Irresistible Raspberry Swirl Shortbread Cookies

Indulge in the irresistible raspberry swirl shortbread cookies that blend a classic treat with a fruity twist! These buttery cookies feature a luscious raspberry jam swirl, creating a delightful visual and flavor experience. Perfect for gatherings or a cozy afternoon treat, this simple recipe will have everyone asking for more. Click through to discover how to make your own raspberry swirl shortbread cookies and elevate your baking game!
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup raspberry jam (preferably seedless)

Zest of 1 lemon (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

Prepare the Dough: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2-3 minutes). Add in the vanilla extract and lemon zest (if using), mixing until well combined.

    Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing gently until the dough comes together. Be careful not to overmix.

      Chill the Dough: Transfer the dough onto a clean work surface and shape it into a log about 2 inches in diameter. Wrap the log tightly 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.

          Prepare the Raspberry Swirl: Take the chilled dough from the refrigerator and unwrap it. Roll the log of dough into a rectangle (about 1/4 inch thick) on a lightly floured surface. Spread the raspberry jam evenly over the surface, leaving about a 1/2 inch border around the edges.

            Roll It Up: Starting from one end of the rectangle, carefully roll the dough up tightly into a log shape. Pinch the seams to seal and wrap the log again in plastic wrap. Chill for another 30 minutes.

              Slice Cookies: After chilling, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the disks onto the prepared baking sheets, leaving some space between each cookie.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; they should remain soft in the center.

                  Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Dust lightly with powdered sugar before serving, if desired.

                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: 24 cookies