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Imagine a cookie that combines a rich, buttery texture with the delightful tartness of fresh raspberries. Raspberry Swirl Shortbread Cookies are not just a treat for your taste buds; they are a feast for your eyes as well. The striking contrast of the deep red raspberry swirls against the pale golden shortbread creates an inviting visual that makes them perfect for any occasion. Whether you’re hosting an afternoon tea, celebrating a birthday, or looking for a festive addition to your holiday cookie platter, these cookies are sure to impress.

Irresistible Raspberry Swirl Shortbread Cookies

Indulge in the deliciousness of Raspberry Swirl Shortbread Cookies, a perfect blend of buttery shortbread and fresh raspberry tang! This easy recipe will guide you through creating beautiful cookies that are perfect for any occasion—from tea parties to holiday celebrations. With just a few simple ingredients, you can craft these delightful treats that impress both visually and in taste. Click to explore the full recipe and start baking your way to sweet satisfaction!
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Ingredients
  

1 cup unsalted butter, softened

⅓ cup powdered sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon vanilla extract

½ cup raspberry preserves (smooth)

2 tablespoons fresh raspberries, mashed

Extra powdered sugar for dusting (optional)

Instructions
 

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

    Cream the Butter: In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 3-4 minutes.

      Add Dry Ingredients: Gradually add the all-purpose flour and salt to the butter mixture, combining until just incorporated. Stir in the vanilla extract until well blended.

        Create Raspberry Swirl: In a small bowl, mix the raspberry preserves with the mashed fresh raspberries until combined.

          Shape the Dough: On a lightly floured surface, roll the cookie dough into a rectangle about ¼ inch thick. Spread an even layer of the raspberry mixture over the dough.

            Swirl Technique: Using a spatula or knife, gently swirl the raspberry preserves into the dough, being careful not to overmix – it's lovely to see the swirls!

              Roll and Cut: Starting from one long edge, carefully roll the dough into a tight log. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

                Slice the Cookies: Once chilled, use a sharp knife to slice the log into ½ inch thick rounds. Place them on the prepared baking sheets, leaving space between each cookie.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

                    Cool: Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

                      Serving: Dust the cooled cookies with extra powdered sugar if desired, and serve with a cup of tea or coffee for an irresistible treat!

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies