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Here's one treat I can't stop sharing during holidays—Raspberry Swirl Shortbreads. I'm a big fan of these because the flavor is sweet and a little tart but the cookie just melts in your mouth. They're eye-catching, too, and folks always ask for the recipe after trying them. Seriously, every batch gets compliments for taste and looks!
Why They're Awesome
With their bright pink ribbons and dreamy shortbread crunch, these cookies totally stand out. My favorite thing? That lively raspberry cuts through all that buttery goodness. Don't be afraid to try out other jams for fun colors and flavors. They're super flexible.
Stuff to Grab
- Swirl Part: - Seedless raspberry jam (about ⅓ cup) - A little cornstarch thickens it up - Lemon juice adds tang
- Base Dough: - Butter (unsalted, softened, 1 cup) - White sugar (½ cup) - Vanilla for pop - All-purpose flour (2 ¼ cups) - Salt, just a sprinkle
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Easy Steps to Bake
- Bake Time First:
- Heat the oven to 350°F and get a sheet ready.
- Slice & Bake:
- Cut the chilled logs into even cookies, line 'em up, and bake till just the edges go golden.
- Chill Those Logs:
- Wrap up the rolled dough and let it cool for at least an hour, so slicing's a breeze.
- Roll the Logs:
- Grab half the dough, spread that jam swirl over it, roll tight. Do it again with what's left.
- Jam Swirl Magic:
- Mix jam, cornstarch, and lemon and heat until shiny and thick; let it cool before using.
Top Pointers
- Always pick seedless jam for smooth swirls
- Let the dough chill—it’s worth it
- Roll slowly to avoid uneven logs
- If cookies spread, freeze slices before baking
- Playing with different jams shakes things up
Stay Tasty Longer
Pop these into an airtight tin and they’re good for 5 days on the counter or 10 in the fridge. Planning ahead? Freeze the rolled dough up to 2 months, then cut and bake whenever. Cooked cookies freeze just fine for a couple months, too.
Quick Fixes
- Need it gluten-free? Just swap in your usual 1-for-1 blend
- Wait for the filling to cool—hot jam goes everywhere
- Dough can chill in the fridge for two days if prepped early
- On the counter, they're fine up to 5 days, fridge stretches that
- Let baked cookies cool, then stack and freeze—they'll last weeks
Common Questions
- → How come I have to chill the dough?
Cold dough is easier to cut, and it keeps your cookies nice and thick when they bake.
- → Could I swap in other jam flavors?
Absolutely! Apricot, blackberry, or strawberry work great. Just pick one without seeds for smoother results.
- → My cookies are going flat. What gives?
Make sure to chill your cut cookies before baking. Also, if your butter's too soft, that could be the culprit.
- → Is it okay to freeze these dough logs?
Totally fine. Wrap tight and freeze for up to three months. You don’t even have to thaw, just slice and bake.
- → What’s with thickening the jam?
Using cornstarch helps the jam stay put, so it doesn’t leak out when the cookies bake.