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Baking is a delightful journey, and there’s no better way to indulge in this art than by creating a batch of Raspberry Swirl Shortbread Cookies. These cookies are a delicious marriage of buttery shortbread and the vibrant tartness of raspberries, making them an irresistible treat for any gathering. Whether you are celebrating a special occasion, hosting a tea party, or simply treating yourself after a long day, these cookies will undoubtedly satisfy your sweet cravings.

Irresistible Raspberry Swirl Shortbread Cookies

Create a delicious treat with Raspberry Swirl Shortbread Cookies, blending buttery shortbread with vibrant raspberry flavor. Perfect for any occasion, these cookies are visually stunning and easy to make. With just a few key ingredients, you'll achieve a melt-in-your-mouth texture and a beautiful swirl that delights the eyes and palate. Treat yourself or impress your guests with this delightful recipe! #Baking #Cookies #Shortbread #Raspberry #Dessert #SweetTreats #HomemadeDelights #CookieRecipe
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

½ cup raspberry jam (homemade or store-bought)

1 tablespoon lemon juice (optional, for a tangy flavor)

Fresh raspberries for garnish (optional)

Sea salt for sprinkling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Make the Dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in the vanilla extract until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture, stirring until a soft dough forms.

        Prepare the Raspberry Swirl: In a small bowl, combine the raspberry jam and lemon juice (if using). Microwave for about 15-20 seconds to make it easier to swirl, then stir to combine.

          Assemble the Cookies: Divide the dough in half. Roll out the first half between two sheets of parchment paper until about ¼-inch thick. Remove the top layer of parchment.

            Swirl the Raspberry Jam: Dollop half of the warmed raspberry mixture over the rolled-out dough. Using a knife or spatula, gently swirl the jam into the dough without completely blending it in.

              Cut the Cookies: Using a cookie cutter (or a knife), cut the dough into your desired shapes. Carefully transfer the cookies onto the prepared baking sheets.

                Bake: Repeat the same process with the second half of the dough and remaining raspberry jam. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

                  Cool and Garnish: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with a pinch of sea salt and garnish with fresh raspberries.

                    Serve and Enjoy: These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies