Why You’ll Love This Recipe
I appreciate how this recipe combines the rich, melt-in-your-mouth texture of classic shortbread with the vibrant flavor of raspberry jam. The addition of a white chocolate drizzle not only enhances the taste but also adds a touch of sophistication to the presentation. These cookies are as beautiful as they are delicious, making them a favorite in my baking repertoire.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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½ teaspoon vanilla extract
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½ cup raspberry jam
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¼ cup white chocolate, melted
Directions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and gradually mix in the flour until a dough forms.
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On a lightly floured surface, roll out the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
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Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
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Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet.
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Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
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Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the cookies with melted white chocolate for a decorative and sweet finish.
Servings and Timing
This recipe yields approximately 24 cookies. The preparation time is about 20 minutes, with a baking time of 12-15 minutes, and an additional 30 minutes for chilling the dough, totaling around 1 hour and 5 minutes.
Variations
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Jam Alternatives: I sometimes substitute the raspberry jam with other fruit preserves like strawberry or apricot for a different flavor profile.
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Chocolate Drizzle: Instead of white chocolate, I occasionally use dark or milk chocolate for the drizzle to suit different taste preferences.
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Nutty Addition: For added texture, I sprinkle finely chopped nuts, such as almonds or pistachios, over the jam before rolling the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week. For longer storage, I freeze them in a sealed container for up to three months. To enjoy, I simply thaw them at room temperature; there’s no need for reheating as they are best served at room temperature.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance. I wrap the dough log tightly in plastic wrap and refrigerate it for up to two days before slicing and baking.
Can I use a different type of chocolate for the drizzle?
Absolutely. I sometimes use dark or milk chocolate instead of white chocolate, depending on my preference or the occasion.
How do I prevent the dough from cracking when rolling?
If I notice the dough cracking, I let it sit at room temperature for a few minutes to soften slightly before rolling. This makes it more pliable and easier to handle.
Can I freeze the dough for later use?
Yes, I wrap the dough log in plastic wrap and freeze it for up to one month. When ready to bake, I thaw it in the refrigerator overnight before slicing and baking.
What can I do if the dough is too soft to handle?
If the dough feels too soft, I chill it in the refrigerator for about 15-20 minutes to firm it up, making it easier to roll and shape.
Conclusion
These Raspberry Swirl Shortbread Cookies are a delightful combination of buttery richness and fruity sweetness, topped with a touch of white chocolate elegance. I enjoy making them for various occasions, and they never fail to impress with their beautiful appearance and delectable taste. Whether you’re a seasoned baker or a novice, this recipe is straightforward and yields consistently delicious results.
Print
Raspberry Swirl Shortbread Cookies
- Total Time: ~1 hour and 5 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
These buttery shortbread cookies are filled with sweet raspberry jam and finished with a delicate white chocolate drizzle — an elegant treat perfect for gifting or holiday trays.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon vanilla extract
½ cup raspberry jam
For the Drizzle:
¼ cup white chocolate, melted
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add vanilla extract, then gradually mix in flour until a soft dough forms.
On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick.
Spread raspberry jam evenly over the dough, leaving a small border.
Carefully roll the dough into a tight log. Wrap in plastic and chill for 30 minutes.
Slice the chilled log into ¼-inch thick rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Cool cookies on a wire rack completely.
Drizzle melted white chocolate over the cooled cookies. Let set before serving.
Notes
Chill the dough thoroughly before slicing to prevent the swirl from smearing.
You can swap raspberry jam for other fruit preserves like strawberry or apricot.
Let the white chocolate set completely before storing to prevent smearing.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
