Description
Buttery shortbread cookies swirled with sweet-tart raspberry jam for a delightful, melt-in-your-mouth treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms. Do not overmix.
- Roll the dough into a log shape, then flatten slightly. Spread raspberry jam evenly over the surface, then roll up tightly into a log. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American