Description
Deliciously simple shortbread cookies with a vibrant raspberry jam swirl, perfect for gifting and baking any time of the year.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
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Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, beat softened butter and powdered sugar until pale and fluffy.
- 3. Stir in vanilla extract until fully incorporated.
- 4. Gradually add flour and salt, mixing until dough just comes together.
- 5. Flatten dough on parchment into a rectangle, spread jam over it, and roll into a log.
- 6. Chill log in refrigerator for about 30 minutes.
- 7. Slice chilled dough into 1/4-inch thick rounds.
- 8. Arrange on the prepared baking sheet, leaving space between cookies.
- 9. Bake for 12-15 minutes until edges are just golden.
- 10. Transfer to a wire rack to cool completely.