Description
These Raspberry Swirl Cookies combine buttery richness with a fruity raspberry jam swirl, creating a tender and visually appealing treat. Perfect for any occasion, they are easy to make and delightful to enjoy.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (preferably seedless)
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour (for dusting)
- Optional: powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the vanilla extract and mix until well combined.
- In a separate bowl, sift together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a small saucepan over low heat, combine the raspberry jam and fresh lemon juice. Stir gently until the jam is melted and smooth (about 2-3 minutes). Remove from heat and let cool slightly.
- After chilling, let the dough sit at room temperature for about 5 minutes. Lightly flour your work surface with the additional tablespoon of flour.
- Divide the dough into two equal portions and roll out the first portion into a rectangle about 1/4 inch thick.
- Spread half of the raspberry swirl mixture evenly over the surface of the dough, leaving a small border around the edges. Repeat with the second portion of dough.
- Place the first rectangle of dough with the raspberry swirl on top of the second rectangle and gently press down to adhere.
- Trim the edges to create a neat rectangle, then cut the dough into strips about 1 inch wide.
- Transfer the cut cookies onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Chill the assembled cookies in the refrigerator for another 15-20 minutes.
- Preheat the oven to 350°F (175°C).
- Once preheated, bake the cookies for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- For a more intense raspberry flavor, consider using a high-quality jam.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 60 minutes
- Cook Time: 15 minutes