Description
Raspberry Swirl Shortbread dazzles with buttery layers and sweet-tart fruit ribbons dancing through delicate pastry. Crumbly, rich shortbread meets vibrant raspberry filling, creating a perfect companion for afternoon tea or elegant dessert moments.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
Secondary Ingredients:
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
Finishing Ingredients:
- 1/4 cup white chocolate (melted)
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper for optimal cookie performance.
- Using an electric mixer, whip butter and sugar until the mixture transforms into a light, airy consistency with a pale hue. Incorporate vanilla extract for enhanced flavor profile.
- Gently fold flour into the creamy mixture, ensuring the dough coheres without overworking. The texture might appear slightly crumbly but should hold together when pressed.
- Dust work surface with flour to prevent adhesion. Roll dough to a uniform ¼-inch thickness, creating an ideal balance between crisp edges and tender center.
- Warm raspberry jam briefly to improve spreadability, then distribute evenly across dough surface, maintaining a small perimeter to prevent potential overflow.
- Carefully roll the dough into a compact log from the longer edge, managing any potential cracks by gently pinching them together.
- Encase the log in plastic wrap and refrigerate for 30 minutes. This chilling process ensures clean slicing and maintains structural integrity during baking.
- Remove chilled log and slice into ¼-inch rounds using a sharp knife. Arrange cookies on prepared baking sheet with slight spacing between each piece.
- Bake for 12-15 minutes until edges develop a delicate golden hue. Transfer to a wire rack for complete cooling.
- Melt white chocolate and drizzle artfully over cooled cookies. Allow chocolate to set completely before serving these elegant raspberry-swirled shortbreads.
Notes
- Soften butter at room temperature for 30 minutes to achieve perfect creaming consistency, ensuring a smooth, light texture in your shortbread.
- Prevent dough cracking by handling gently and keeping it cool, using plastic wrap to maintain moisture and shape during rolling.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free flour blend, maintaining the same measurement and mixing technique.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg