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Discover the delightful world of baking with our Irresistible Raspberry Swirl Shortbread Cookies. These buttery, melt-in-your-mouth treats not only offer a perfect blend of sweet and tart flavors but also serve as a beautiful addition to any dessert table. Imagine biting into a cookie that perfectly harmonizes the richness of buttery shortbread with the vibrant, tangy notes of raspberry. This recipe captures that essence beautifully, making it an ideal choice for any occasion, from casual family gatherings to elegant tea parties.

Irresistible Raspberry Swirl Shortbread Cookies

Indulge in the delightful taste of Irresistible Raspberry Swirl Shortbread Cookies! These buttery treats blend rich shortbread with tangy raspberry for a perfect dessert to impress at any gathering. This easy-to-follow recipe offers tips on ingredient selection, baking techniques, and presentation ideas to ensure your cookies shine. Click through to discover the full recipe and elevate your baking game with these delicious cookies today!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam

1 tablespoon lemon juice

Extra powdered sugar for dusting (optional)

Instructions
 

In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.

    Add the vanilla extract and mix until combined.

      In a separate bowl, sift together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms.

        Once the dough is well combined, divide it into two equal portions.

          On a clean, floured surface, roll each portion of the dough into a rectangle, about 1/4 inch thick.

            In a small bowl, combine the raspberry jam and lemon juice, mixing until smooth.

              Spread a layer of the raspberry mixture evenly over one of the rectangles of dough.

                Carefully place the second rectangle on top of the first, creating a layered effect. Gently press down to seal the layers.

                  Using a knife, gently score the top layer for swirls, being careful not to cut all the way through. Then, from one end, roll the dough tightly to create a log. Wrap the log in parchment paper and refrigerate for at least 1 hour, or until firm.

                    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

                      Remove the dough from the refrigerator and slice the log into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, leaving some space between each cookie.

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

                          Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                            If desired, dust with additional powdered sugar before serving.

                              Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cookies