These Raspberry Swirl Shortbread Cookies are the perfect balance of buttery, melt-in-your-mouth shortbread, fruity raspberry jam, and a sweet white chocolate drizzle. Elegant and simple to make, they’re the perfect treat for any occasion, whether it’s a casual afternoon tea or a festive dessert table. The raspberry jam swirl adds a delightful touch of color and flavor, while the white chocolate drizzle elevates the presentation to something special.
Ingredients
- 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy. Stir in the vanilla extract and gradually add the flour, mixing until a dough forms.
- On a lightly floured surface, roll out the dough to about ¼-inch thickness.
- Spread the raspberry jam evenly across the rolled dough.
- Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Once chilled, slice the dough into ¼-inch rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Drizzle the melted white chocolate over the cooled cookies for an elegant finishing touch.
Serving and Storage Tips
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze them for up to 3 months.
- You can dust the cookies with powdered sugar or sprinkles before the chocolate sets for a festive presentation.
Helpful Notes
- Chilling the dough log helps the cookies hold their shape during baking.
- If you prefer, substitute raspberry jam with any fruit preserve of your choice for a different flavor profile.
- If you experience cracking when rolling out the dough, let it sit at room temperature for a few minutes to soften.
Pro Tip
- For an even swirl of raspberry jam, spread it carefully using a pastry brush. This ensures a smooth, professional-looking swirl when you slice the dough log.
Can I Make These Ahead of Time?
Yes! The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month. Slice and bake whenever you’re ready for fresh cookies!
Can I Use Different Chocolate for the Drizzle?
Absolutely! Dark or milk chocolate can be used in place of white chocolate for a different twist on the flavor. Simply melt and drizzle as directed.
Why Is Refrigerating the Dough Important?
Refrigerating the dough log before slicing helps maintain the cookie shape during baking, ensuring they bake evenly and look neat.
Conclusion
These Raspberry Swirl Shortbread Cookies are the perfect combination of buttery shortbread, fruity jam, and a delicate white chocolate drizzle. They make a stunning addition to any dessert table and are sure to be a hit with family and friends. Easy to make yet elegant enough for special occasions, these cookies will be a new favorite in your baking repertoire. Enjoy!
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 32 minutes
Yield: 24 cookies
Difficulty: Intermediate