Pin it
Let me share my favorite holiday cookie - Raspberry Swirl Shortbreads! I love how these cookies combine buttery melt-in-your-mouth shortbread with sweet-tart raspberry swirls. They look so pretty on cookie trays and make the most wonderful gifts. Every time I make them people can't believe how beautiful and delicious they are.
What Makes Them Special
These cookies always steal the show with their gorgeous pink swirls and perfect shortbread texture. What I love most is how the tangy raspberry balances that rich buttery base. Plus you can switch up the jams for different looks and flavors they're so versatile.
What You'll Need
- For the Shortbread: - Soft unsalted butter (1 cup) - Regular sugar (½ cup) - Pure vanilla extract - All-purpose flour (2 ¼ cups) - Just a pinch of salt
- For the Swirl: - Seedless raspberry jam (⅓ cup) - A bit of cornstarch to thicken - Fresh lemon juice for brightness
Pin it
Let's Start Baking
- Make Your Swirl:
- Cook jam cornstarch and lemon juice until thick and glossy let it cool completely.
- Create the Dough:
- Beat butter and sugar until fluffy mix in vanilla then gradually add flour and salt.
- Roll With Love:
- Roll out half the dough spread with raspberry filling roll into a log repeat with the rest.
- Chill Time:
- Wrap those logs up chill for at least an hour slice into pretty rounds.
- Bake to Perfect:
- Into a 350°F oven until the edges are just golden.
My Best Tips
- Always use seedless jam for the prettiest swirls
- Don't skip the chilling time it's crucial
- Take your time rolling for even logs
- If they're spreading chill the slices first
- Try different jams for fun variations
Keep Them Fresh
These beauties stay perfect for 5 days in an airtight container or up to 10 days in the fridge. Want to plan ahead? Freeze those unbaked logs for up to 2 months just slice and bake when needed. Even baked cookies freeze well for a couple months.
Quick Answers
- Going gluten-free? Use your favorite 1:1 blend
- Cool that filling completely no leaks!
- Make ahead? Dough keeps 2 days chilled
- Fresh for 5 days longer in the fridge
- Freeze baked cookies in layers they keep great
Frequently Asked Questions
- → Why do I need to chill the dough?
Chilling firms up the dough for clean slices and prevents spreading during baking.
- → Can I use different jam flavors?
Yes, try strawberry, blackberry or apricot jam. Just ensure it's seedless for smooth swirls.
- → Why are my cookies spreading?
Try chilling sliced cookies 10 minutes before baking or check if butter was too soft.
- → Can I freeze the dough logs?
Yes, wrap well and freeze up to 3 months. Slice and bake straight from frozen.
- → Why thicken the jam?
Cornstarch thickens jam to prevent it from seeping out during baking.