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raspberry swirled buttery shortbread

Raspberry Swirl Shortbread Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowls
  • 1 stand mixer or hand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 baking sheets
  • 2 parchment paper sheets
  • 1 Rolling Pin
  • 1 Small saucepan
  • 1 Fine mesh sieve
  • 1 pastry brush or small spoon
  • 1 sharp knife or bench scraper
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap roll

Ingredients
  

  • 1/2 cup seedless raspberry jam warmed
  • 2 tablespoon seedless raspberry jam warmed
  • 2 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 2/3 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract optional
  • 1 large egg yolk room temperature
  • 1 tablespoon granulated sugar for sprinkling, optional

Instructions
 

  • In a small saucepan warm the raspberry jam over low heat until loose then press through a fine-mesh sieve to remove seeds and let cool to room temperature.
  • In a bowl whisk together the flour and salt and set aside.
  • In a mixing bowl beat the softened butter and powdered sugar on medium speed until smooth and creamy about 2 minutes.
  • Beat in the vanilla extract almond extract if using and egg yolk until fully combined.
  • Add the flour mixture and mix on low just until a soft dough forms without overmixing.
  • Divide the dough in half and shape each half into a rectangle then wrap and chill for 20 minutes to make rolling easier.
  • On a lightly floured parchment sheet roll one dough piece into a 9x12-inch rectangle about 1/4-inch thick.
  • Spread half of the cooled jam thinly over the dough leaving a 1/2-inch border on all sides.
  • Using the parchment to help roll tightly from the long side into a log then pinch the seam to seal and wrap the log in parchment.
  • Repeat rolling filling and rolling with the second dough piece to form a second log and wrap.
  • Chill the logs until very firm about 40 minutes or freeze 20 minutes for cleaner slices.
  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Unwrap one log and using a sharp knife slice 1/4-inch thick rounds wiping the blade between cuts then arrange on prepared sheets spacing 2 inches apart.
  • Lightly sprinkle the tops with granulated sugar if desired.
  • Bake one sheet at a time for 10 to 12 minutes until set and just barely golden at the edges.
  • Let cookies cool on the sheet for 5 minutes then transfer to a cooling rack to cool completely.
  • Repeat slicing and baking with the second log and allow sheets to cool between batches.

Notes

For the cleanest swirl, keep both dough and jam cool—if the jam seems runny, chill it briefly before spreading so it doesn’t squeeze out while rolling. Use parchment underneath the dough to prevent sticking and to help roll it tightly, and rotate the log as you slice to maintain a round shape. If your kitchen is warm, pop the log back into the fridge midway through slicing to keep layers defined. You can freeze the unbaked logs for up to 2 months and bake from frozen by adding 1 to 2 minutes to the bake time. A touch of almond extract enhances the berry flavor, but omit if you prefer a pure vanilla shortbread.
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