Can I use a different type of jam in the Raspberry Swirl Shortbread Cookies?

Absolutely! While raspberry jam is the star of this recipe, you can swap it out for other jams such as strawberry, blueberry, or apricot. The key is to choose a smooth, seedless jam that spreads easily. Experiment with different flavors to create your own variation of this delicious shortbread treat!

How can I make these Raspberry Swirl Shortbread Cookies gluten-free?

To make these cookies gluten-free, simply replace the all-purpose flour with a high-quality gluten-free flour blend. Make sure the blend you choose includes xanthan gum or another binding agent to ensure the cookies maintain a good texture. Gluten-free Raspberry Swirl Shortbread Cookies are just as delightful as their gluten-filled counterparts!

How do I store Raspberry Swirl Shortbread Cookies?

Raspberry Swirl Shortbread Cookies can be stored at room temperature in an airtight container for up to a week. If you need to keep them longer, you can freeze the cookies. Simply layer them with parchment paper in a freezer-safe container, and they will stay fresh for up to three months. Thaw them at room temperature for a couple of hours before serving.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and store it in the refrigerator for up to 3 days before rolling and baking. This makes it easier if you’re preparing for a special occasion or need to space out the steps. Just be sure to let the dough warm up slightly before rolling it out to ensure it’s easy to handle.

Raspberry Swirl Shortbread Cookies – 5 Easy Steps

Name: Raspberry Swirl Shortbread Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 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)

Description

Raspberry Swirl Shortbread Cookies combine a buttery, flaky shortbread dough with a sweet, tangy raspberry jam swirl. Perfect for any occasion, they are a visually stunning treat that’s as delicious as it looks. The delicate raspberry swirl not only adds flavor but creates an eye-catching design, making these cookies a showstopper at holiday parties or any special gathering.

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

In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
Gradually incorporate sifted flour and kosher salt into the mixture, mixing until the dough forms a cohesive ball.
Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes to firm up the dough.
On a floured surface, roll out the dough into a rectangle, approximately 10 inches by 12 inches. Continue rolling it into a larger rectangle, approximately 10 inches by 30 inches.
Spread the raspberry jam evenly across the dough, leaving a small margin at one edge to seal.
Carefully roll the dough into a log, sealing the jam-covered edge. Chill the log for an additional 15 minutes.
Preheat the oven to 375°F. Slice the chilled log into 1/4-inch thick cookies using a sharp knife.
Arrange the cookies on a parchment-lined baking sheet, ensuring they do not touch each other. Bake for 17-20 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on a wire rack. Once cooled, dust with powdered sugar before serving.

Notes

Ensure the butter and cream cheese are softened before mixing for a smoother dough.
Use a high-quality, seedless raspberry jam to achieve a smooth, consistent swirl.
To prevent the dough from sticking, flour your rolling surface generously.
If making ahead, the dough can be refrigerated for up to 3 days before rolling and baking.
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg