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Shortbread cookies are a timeless classic in the world of baking, beloved for their crumbly texture and rich buttery flavor. Originating from Scotland, these cookies have become a favorite across the globe, often enjoyed with a cup of tea or as a sweet indulgence during special occasions. While traditional shortbread has its charm, there’s something incredibly enticing about infusing a modern twist into this beloved recipe. Enter the Raspberry Swirl Shortbread Cookies—a delightful fusion that combines the classic shortbread base with vibrant raspberry flavors, resulting in a cookie that is not only visually stunning but also tantalizing to the taste buds.

Raspberry Swirl Shortbread Cookies

Discover the delightful world of Raspberry Swirl Shortbread Cookies, a modern twist on a classic treat. These cookies combine a buttery, crumbly shortbread base with vibrant raspberry flavors, offering both visual beauty and delicious taste. Perfect for afternoon tea or any gathering, they are easy to make and sure to impress. Dive into the rich history of shortbread, learn about essential ingredients, and follow our step-by-step guide for a smooth baking experience. Enjoy a sweet indulgence that balances creamy sweetness and tart raspberry goodness!
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Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry preserve or puree

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

      Cream Butter and Sugar:

        In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes. Add the vanilla extract and mix until combined.

          Mix Dry Ingredients:

            In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix.

              Prepare the Raspberry Swirl:

                Take the raspberry preserve or puree and gently swirl it into the cookie dough. You want to create a marbled effect, so be careful not to fully incorporate it.

                  Shape the Cookies:

                    Using a tablespoon or cookie scoop, drop dollops of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, you can lightly press the tops with a fork for a decorative touch.

                      Bake:

                        Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers might look slightly underbaked but will set as they cool.

                          Cool and Dust:

                            Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, dust with extra powdered sugar if desired.

                              Serve:

                                Serve the Raspberry Swirl Shortbread cookies with your favorite tea or coffee and enjoy the delightful balance of sweet and tart flavors!

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies