Raspberry Swirl Cookies
These buttery shortbread cookies, filled with a swirl of sweet raspberry jam and topped with a delicate white chocolate drizzle, are as delicious as they are beautiful. Perfect for any occasion, these Raspberry Swirl Cookies are a delightful and elegant treat!
Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate melted
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Dough:
- In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the vanilla extract, then gradually mix in the flour until the dough comes together.
Roll Out the Dough:
- On a lightly floured surface, roll the dough into an even layer about ¼-inch thick.
Spread the Jam:
- Gently spread the raspberry jam evenly across the surface of the rolled dough.
Shape the Log:
- Carefully roll the dough into a tight log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
Slice the Cookies:
- Once chilled, use a sharp knife to slice the dough log into ¼-inch rounds. Arrange the slices on the prepared baking sheet, spacing them about 2 inches apart.
Bake:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Decorate:
- Drizzle the cooled cookies with the melted white chocolate for an elegant finish. Allow the chocolate to set before serving.