Description
Delightful Raspberry Swirl Shortbread Cookies that combine buttery shortbread with vibrant raspberry puree for a sweet and tangy treat.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup fresh or frozen raspberries, pureed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and granulated sugar together in a large bowl until light and fluffy.
- Add the vanilla extract and mix to combine.
- Sift the all-purpose flour and powdered sugar into the bowl and gently mix until a soft dough forms.
- Prepare the raspberry puree by mashing the fresh or thawed raspberries in a bowl.
- Divide the dough in half. Roll out one half into a rectangle about half an inch thick and spread half of the raspberry puree evenly over the top.
- Roll the dough tightly like a log and refrigerate for at least an hour. Repeat with the other half of the dough and raspberry puree.
- Once chilled, slice into rounds about half an inch thick and place on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are light golden brown. Let cool on the tray before transferring to a wire rack.
Notes
For extra flavor, fold in whole raspberries before rolling out. Monitor your cookies while baking to ensure they do not over-bake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cookies, shortbread, dessert, baking, family recipe