Description
Delightful Raspberry Swirl Cookies with a buttery shortbread base, combining sweet-tart raspberry jam and a melt-in-your-mouth texture.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Gather all ingredients at room temperature. Prepare a floured surface along with your rolling pin, baking sheet, and parchment paper.
- Cream the butter, sugar, and vanilla together until fluffy. Gradually add the flour to form a soft, cohesive dough.
- Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
- In a saucepan, mix raspberries and sugar over medium heat until thickened.
- Roll the chilled dough to 1/4-inch thickness. Spread raspberry filling onto the dough, then carefully roll into a log.
- Chill the log again, then slice evenly.
- Bake at 350°F for 10–12 minutes.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze with parchment paper between layers.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg