Raspberry Swirl Cookies
Buttery shortbread spirals filled with tangy raspberry jam and delicately adorned with a white chocolate drizzle. These Raspberry Swirl Cookies offer a refined presentation and a rich, satisfying flavor.
Ingredients
- ½ cup raspberry jam
- 2 cups all-purpose flour
- ¼ cup white chocolate melted
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 1 cup unsalted butter softened
Instructions
- Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Combine the softened butter and sugar in a large bowl and beat until pale and airy. Stir in the vanilla extract, then incorporate the flour slowly until a cohesive dough is achieved.
- Roll the dough out on a floured surface to a ¼-inch thickness.
- Distribute the raspberry jam evenly across the rolled dough.
- Gently roll the dough into a log, then refrigerate for 30 minutes to firm it up.
- Slice the chilled dough into ¼-inch thick rounds and arrange them on the lined baking sheet.
- Bake the cookies for 12–15 minutes until the edges exhibit a light golden hue. Transfer them to a wire rack to cool completely.
- Once cooled, embellish each cookie with a fine drizzle of the melted white chocolate.
Notes
Chilling the dough prior to slicing helps maintain defined spirals during baking.
A dusting of powdered sugar can enhance their visual appeal once the white chocolate has set.
A dusting of powdered sugar can enhance their visual appeal once the white chocolate has set.