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Shortbread cookies have long held a cherished place in the hearts of dessert lovers around the world. Known for their crumbly texture and buttery flavor, these delightful treats date back centuries and have evolved into countless variations that please palates everywhere. Their simple yet delicious nature makes them a go-to option for both novice bakers and seasoned pastry chefs alike. Today, we’re excited to introduce a delightful twist on the classic shortbread: the Raspberry Dream Swirl Shortbread Cookies. These cookies not only retain the rich, buttery essence of traditional shortbread but also incorporate the vibrant flavor of raspberries, making them a visually stunning and delicious addition to any cookie platter.

Raspberry Swirl Shortbread Cookies

Discover the magic of Raspberry Dream Swirl Shortbread Cookies, a delicious twist on the classic treat! With their buttery, crumbly texture and vibrant raspberry swirls, these cookies are both visually stunning and incredibly tasty. Ideal for any gathering or a sweet indulgence at home, this recipe guides you through each step of the baking process. Elevate your dessert game and impress your friends and family with these delightful cookies that perfectly balance rich flavors and beautiful presentation. Happy baking!
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Ingredients
  

1 cup unsalted butter, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ cup raspberry preserves (you can use seedless for a smoother texture)

½ teaspoon lemon juice (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

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

    Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This should take about 3-4 minutes on medium speed.

      Add Vanilla: Mix in the vanilla extract until combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry ingredients into the butter mixture until combined, taking care not to overmix.

          Prepare Raspberry Swirl: In a small bowl, mix together the raspberry preserves and lemon juice (if using) until smooth.

            Form Dough: Divide the dough in half. Take one portion and place it on a lightly floured surface. Roll it out into a rectangle about ¼-inch thick.

              Add Raspberry Layer: Spread a thin layer of raspberry preserves over the dough, leaving a small border around the edges.

                Create Swirls: With the second half of the dough, roll it out the same size as the first. Carefully lay it on top of the raspberry layer. Gently press down, then use a knife or toothpick to swirl the two layers together, creating a marbled effect.

                  Chill and Cut: Wrap the swirled dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Once chilled, slice the log into ¼-inch thick cookies and place them on the prepared baking sheets.

                    Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                      Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Serve: If desired, dust with extra powdered sugar before serving. Enjoy these delightful cookies with a cup of tea or coffee!

                          Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 24 cookies