Buttery shortbread with a sweet and tangy raspberry jam swirl, offering a crisp edge and soft, melting center. Perfect for any occasion.
# What You'll Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Filling & Topping
06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar
# Method:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, about 2–3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
05 - Turn the dough out onto a lightly floured surface. Shape into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
09 - Bake for 12–15 minutes, or until the edges are light golden brown.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.
