Description
Buttery shortbread cookies swirled with tart raspberry flavor, sure to delight the senses and create sweet memories.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/4 cup Powdered Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Vanilla Extract
- 1/2 cup Raspberry Puree
- 1/4 teaspoon Salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter with granulated and powdered sugars, creaming for 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until well incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt, then gradually add to the butter mixture.
- Divide the Dough: Split the dough in half, wrap one half in plastic wrap, and refrigerate for 30 minutes.
- Prepare the Raspberry Puree: Blend fresh or thawed raspberries until smooth and strain the puree.
- Incorporate the Raspberry Magic: Mix raspberry puree into one half of the chilled dough.
- Roll Out the Dough: Roll out both the plain and raspberry doughs to about 1/4-inch thickness.
- Layer and Swirl: Place raspberry dough on top of plain dough, roll together and create swirls.
- Cut the Cookies: Cut into desired shapes and place on a parchment-lined baking sheet.
- Bake to Perfection: Bake for 12-15 minutes or until edges are lightly golden.
- Cool and Enjoy: Let cookies cool on a wire rack before serving.
Notes
For added flavors, consider incorporating lemon zest or dipping in chocolate after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, raspberry, dessert, shortbread, baking