Raspberry Swirl Shortbread Cookies
Two shortbread sheets layered with raspberry preserves, rolled into a chilled log, sliced thinly, and baked in two batches.
Ingredients
Main Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 cup unsalted butter, softened softened but not melted
- ½ cup granulated sugar 100 g
- 1 tsp vanilla extract
- ¼ cup raspberry preserves thick preserves, thin layer between the two dough sheets
Instructions
- Blend softened butter and sugar, then vanilla. Mix in flour only until dough holds; divide into two matching sheets approximately 6×10 inches and¼inch thick.
- Spread the measured preserves on one sheet, align the other on top, and roll along the long edge into a 10-inch log. Wrap and refrigerate at least 60 minutes.
- Heat to 350°F. Cut firm dough into¼-inch rounds and arrange on lined trays with space; keep unbaked rounds cold.
- Bake two batches 10–12 minutes each until lightly colored at the edges. Rest on trays 5 minutes, then cool on a rack at least 15 minutes before serving.
Notes
Uses a ten-inch log and quarter-inch slices for approximately forty cookies. Chilling sixty minutes and initial cooling twenty minutes are included. Two trays are baked in separate batches; extend chilling if the log remains soft. Preserves are the filling, not a liquid syrup.