1. Can I use a different type of jam for this recipe?

Absolutely! While raspberry jam creates a beautiful swirl, you can easily swap it for other flavors like strawberry, apricot, or blueberry. Just make sure to use a seedless jam for a smooth filling.

2. How do I prevent my dough from sticking while rolling it out?

To prevent the dough from sticking, be sure to flour your work surface generously before rolling. You can also flour the rolling pin and the top of the dough to ensure smooth rolling.

3. Can I freeze these raspberry swirl shortbread cookies?

Yes, you can freeze these cookies for up to three months. Once baked, let them cool completely, then store them in a freezer-safe container with parchment paper between layers. Thaw them at room temperature before serving.

Raspberry Swirl Shortbread Cookies – Easy & Delicious

Description

Raspberry Swirl Shortbread Cookies are a delightful combination of buttery shortbread dough and vibrant raspberry jam. These cookies are perfect for holiday celebrations or a cozy treat to enjoy with tea. Their swirl of jam adds both visual appeal and a burst of sweet and tangy flavor, making them irresistible to anyone who tries them.

Ingredients

Scale

8 ounces of cream cheese, softened
1/2 cup of unsalted butter, softened
1 and 1/2 cups of all-purpose flour, sifted
1/2 teaspoon of kosher salt
1/3 cup of seedless raspberry jam
Powdered sugar for dusting

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Instructions

Cream the softened butter and cream cheese together until smooth.
Gradually mix in the sifted flour and kosher salt until the dough forms a cohesive ball.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to firm it up.
On a floured surface, roll out the dough into a rectangle (10 inches by 12 inches).
Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a log, sealing the edge at the end.
Refrigerate the rolled dough for another 15 minutes to firm it up before slicing.
Preheat the oven to 375°F (190°C). Slice the dough into 1/4-inch thick cookies.
Place the cookies on a parchment-lined baking sheet and bake for 17–20 minutes until lightly golden around the edges.
Allow the cookies to cool on a wire rack, then dust with powdered sugar before serving.

Notes

Ensure that the cream cheese and butter are softened to room temperature for easy mixing.
Flour your work surface and rolling pin to prevent the dough from sticking while rolling it out.
If you’re using a different jam, make sure it is seedless for a smooth swirl.
For gluten-free cookies, substitute all-purpose flour with a high-quality gluten-free blend.
To prevent the dough from becoming too sticky, chill it as needed while working with it.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg