Raspberry Swirl Shortbread (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1/2 cup granulated sugar.
03 - 1 tsp vanilla extract.
04 - 2 1/4 cups all-purpose flour.
05 - 1/4 tsp salt.
06 - 1/3 cup seedless raspberry jam.
07 - 1 tsp cornstarch.
08 - 1 tsp lemon juice.

# Instructions:

01 - Mix jam, cornstarch, lemon juice in pan. Cook until thickened, 2-3 minutes. Cool.
02 - Cream butter and sugar until fluffy, 2-3 minutes.
03 - Mix in vanilla.
04 - Gradually add flour and salt until combined.
05 - Divide dough in half. Roll each into rectangle on parchment.
06 - Spread jam mixture over dough.
07 - Roll into logs using parchment. Wrap in plastic.
08 - Chill 1 hour until firm.
09 - Heat oven to 350°F. Line baking sheets.
10 - Slice logs 1/4 inch thick.
11 - Bake 12-15 minutes until edges golden.
12 - Cool 5 minutes on pan, then move to rack.

# Notes:

01 - Use seedless jam for smooth swirls.
02 - Chill dough well for clean slices.
03 - Can freeze logs up to 3 months.
04 - Optional powdered sugar dusting.

Back