Description
These Raspberry Swirl Shortbread Cookies are a delightful treat that combines buttery shortbread with fresh raspberries for a visually stunning and tasty experience. Perfect for gatherings or a cozy evening at home.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until well combined.
- Gradually add the all-purpose flour and a pinch of salt, mixing until just combined.
- In a separate bowl, gently mash the fresh raspberries with a fork until slightly broken down but still chunky.
- Take about a third of the cookie dough and mix it with the mashed raspberries. Layer the raspberry dough and the plain dough together, gently swirling to create a marbled effect.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, leaving space between each one.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a different fruit twist, consider using strawberries or blueberries instead of raspberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Keywords: Raspberry, Shortbread, Cookies, Dessert, Baking