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Buttery and tender Scottish-style shortbread cookies swirled with tart raspberry preserves, offering a crumbly yet melt-in-your-mouth texture. Perfect for afternoon tea, desserts, or gifting.

Ingredients

Scale
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 cup (225 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

  1. Beat softened unsalted butter and granulated sugar together until light and fluffy.
  2. Blend in vanilla extract until incorporated.
  3. Gently fold in all-purpose flour until the dough just comes together, avoiding overmixing.
  4. Divide the dough into two equal portions.
  5. Place one portion on a sheet of parchment and roll each portion into a thin, even rectangle about 1/4 inch thick.
  6. Spread a thin, even layer of raspberry preserves over one dough rectangle.
  7. Place the other dough rectangle on top of the jam-covered sheet.
  8. Carefully roll the layered dough tightly into a neat log.
  9. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
  10. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  11. Unwrap the chilled dough log and slice into 1/4-inch rounds with a sharp knife.
  12. Arrange the slices on the prepared baking sheets, leaving space between each cookie.
  13. Bake for 10–12 minutes, until the edges are lightly golden.
  14. Let the cookies rest on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Notes

Use softened but not melted butter to keep cookies tender and ensure smooth creaming., Spread raspberry preserves thinly and evenly to prevent soggy dough or overly sweet bites., Refrigerate the dough log well to achieve clean slices and prevent spreading during baking., Try different jams like apricot or strawberry for variety without changing the technique.

Nutrition

Find it online: https://margorecipes.com/dream-worthy-raspberry-swirl-shortbread-cookies-recipe/