Description
These tender butter shortbreads threaded with glossy raspberry make a charming, crowd-pleasing cookie.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup confectioners’ (powdered) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder (optional, for a slightly lighter crumb)
- 1/4 cup raspberry jam or strained raspberry purée (use a seedless variety)
Instructions
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Make the dough
In a mixing bowl, beat the softened butter with the granulated and powdered sugars until the mixture becomes pale and fluffy (about 2–3 minutes on medium speed). Add the egg and vanilla and mix until smooth. In a separate bowl whisk together the flour, salt, and baking powder (if using). Fold the dry ingredients into the butter mixture just until a uniform dough forms — stop as soon as the flour disappears to avoid a tough cookie. -
Prepare the raspberry filling
If you’re using jam, warm it briefly in the microwave or on the stove so it spreads easily. For fresh raspberries, purée them and push the puree through a fine mesh sieve to remove seeds; add a spoonful of sugar if you want a sweeter swirl. -
Spread and roll (two options)
Option A — Rolled log: On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Spread a thin, even layer of jam over the dough, leaving a narrow border. Starting at one long edge, roll the dough into a tight log. Wrap the log in plastic and chill for at least 1 hour.
Option B — Marble slab: Roll the dough thin, dot with teaspoons of jam, then loosely fold and roll once more to create a marbled effect. Wrap and chill as above. -
Slice and bake
Preheat the oven to 350°F (175°C). Remove the chilled log from the fridge and slice it into rounds about 1/4 inch thick. Arrange the rounds on baking sheets lined with parchment, leaving a little space between each. Bake 10–12 minutes, or until the edges just begin to take on a pale golden hue. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Tips for success
- Use seedless jam or strained purée so the swirl looks clean and the texture stays smooth.
- Chill thoroughly — cold dough slices cleaner and spreads less in the oven.
- Don’t overwork the dough; gentle handling keeps the shortbread tender.
- If slices slump, brief freezing (10–15 minutes) makes cutting neater.
- Variations and additions
- Stir 1–2 teaspoons lemon zest into the dough for a citrus lift.
- Press a few chopped nuts (pistachio or almond) onto the tops before baking for crunch and color.
- After cooling, drizzle melted white or dark chocolate over the cookies for an elegant finish.
- Use other fruit preserves (apricot, strawberry) for different flavors — the technique is the same.
- Storage and make-ahead
- Store baked cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to three months. Thaw at room temperature.
- You can also form the jam-filled dough into logs, wrap tightly, and freeze the unbaked logs for up to three months. Slice and bake straight from frozen (add a minute or two to the bake time).