Raspberry Swirl Cookies with Buttery Shortbread

These Raspberry Swirl Cookies with Buttery Shortbread are the perfect combination of rich, buttery shortbread and tangy, sweet raspberry filling. The vibrant raspberry swirl creates a beautiful design, and the crumbly, melt-in-your-mouth texture makes these cookies an unforgettable treat. Whether for a special occasion or a cozy afternoon snack, these cookies are sure to impress!

Ingredients:

For the Shortbread Dough:

1 cup (2 sticks) unsalted butter, softened
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt

For the Raspberry Filling:

1/2 cup fresh or frozen raspberries
2 tbsp granulated sugar
1 tsp lemon juice
1/2 tsp cornstarch (optional, to thicken)

Instructions:

Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Make the raspberry filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. If you’d like a thicker filling, stir in cornstarch dissolved in a little water. Once thickened, remove from heat and set aside to cool.
Make the shortbread dough: In a large bowl, beat the softened butter and powdered sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Gradually add the flour and salt, mixing just until the dough comes together. The dough should be soft and buttery but not sticky.
Shape the cookies: Divide the dough into two equal portions. On a lightly floured surface, roll one portion of the dough into a rectangle (about 1/4 inch thick). Spread a thin layer of the raspberry filling evenly over the dough, leaving a small border around the edges.
Roll and cut: Roll the dough up tightly like a jelly roll, sealing the edges as you go. Once rolled, slice the dough into 1/2-inch thick rounds. Place the cookie slices on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Bake for 10-12 minutes or until the edges of the cookies are lightly golden. The raspberry filling may ooze out slightly, but that’s perfectly fine!
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

If you don’t have fresh raspberries, frozen raspberries work just as well for the filling.
For extra flavor, add a little almond extract to the shortbread dough for a deeper richness.
You can make the dough in advance and chill it for 30 minutes to an hour before rolling it out, which makes it easier to work with.
These cookies are perfect for gifting or serving at holiday gatherings.