Description
Buttery, crumbly shortbread cookies swirled with sweet-tart raspberry jam for a beautiful and delicious treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup seedless raspberry jam
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
- Gradually add flour and salt, mixing until a soft dough forms.
- Gently swirl in raspberry jam, being careful not to overmix to maintain a marbled effect.
- Drop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-22 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.