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Buttery Shortbread Cookies with Raspberry Swirl

Easy to make, these Buttery Shortbread Cookies with Raspberry Swirl combine rich buttery flavor with fruity raspberry preserves, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Scottish
Calories: 80
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Use Land O’Lakes for its creamy texture
  • 1/2 cup powdered sugar Organic ensures a smoother result
  • 1 teaspoon vanilla extract Pure is always better
  • 2 cups all-purpose flour King Arthur is recommended for consistency
  • 1/4 teaspoon salt Enhances the flavor
  • 1/2 cup raspberry preserves Choose a quality brand that’s fruit-forward

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (3-5 minutes).
  3. Mix in the vanilla extract until well blended.
  4. Gradually add the flour and salt, mixing on low speed or folding until the dough just comes together.
  5. On a lightly floured surface, roll the dough into 1-inch balls and place on a parchment-lined baking sheet about 2 inches apart.
  6. Create a small well in the center of each ball and fill it with about a teaspoon of raspberry preserves.
  7. Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to a week. Refrigerate for two weeks or freeze for up to three months. Dough can be prepared and refrigerated for 3 days or frozen and baked straight from the freezer.