Description
These Raspberry Swirl Shortbread Cookies are buttery, melt-in-your-mouth treats swirled with sweet-tart raspberry jam and drizzled with white chocolate. Perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Add vanilla and gradually mix in flour until dough forms.
- Roll out dough to ¼ inch thickness, spread jam, and roll into a log. Chill for 30 minutes.
- Slice log into ¼ inch rounds and bake for 12-15 minutes until edges are golden.
- Cool completely, then drizzle with melted white chocolate.
Notes
- For a smoother texture, use seedless raspberry jam.
- Ensure the dough is tightly rolled to achieve perfect swirls.
- Prep Time: 45 minutes
- Cook Time: 12–15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American