Description
Deliciously buttery shortbread cookies with a delightful raspberry swirl, perfect for sharing with loved ones.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries, pureed
- 1/4 teaspoon Salt
Instructions
- Prepare ingredients: Let the butter come to room temperature and puree the raspberries.
- Cream butter and sugar together until light and fluffy.
- Gradually mix in the flour and salt, followed by the vanilla extract.
- Fold in the raspberry puree gently to keep swirls.
- Divide the dough into two logs, wrap in parchment, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and slice logs into 1/4-inch cookies.
- Bake for 10-12 minutes until lightly golden on edges.
- Cool on a baking sheet before transferring to a wire rack.
Notes
Make sure the butter is softened properly for better texture. Avoid overmixing to preserve raspberry swirls.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: shortbread, cookies, raspberry, baking, dessert