Raspberry Swirl Shortbread Cookies
Indulge in the delightful taste of Raspberry Swirl Shortbread Cookies! Perfectly buttery and sweet, these cookies are a must-try! 🍪🍇
Equipment
- 1 Mixing bowl For mixing the dough.
- 1 Rolling Pin For rolling out the dough.
- 1 Cookie cutter For cutting out cookie shapes.
- 1 Baking sheet For baking the cookies.
- 1 Parchment paper To line the baking sheet.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free flour blend.
- 1/2 teaspoon baking powder Helps the cookies rise slightly.
- 1/4 teaspoon salt Balances the sweetness.
Wet Ingredients
- 1 cup unsalted butter Softened to room temperature.
- 3/4 cup granulated sugar Adds sweetness and texture.
- 1/2 cup raspberry puree Fresh or frozen raspberries blended until smooth.
- 1 teaspoon vanilla extract Enhances flavor.
Instructions
Preparation
- Gather all your ingredients: all-purpose flour, unsalted butter, granulated sugar, raspberry puree, vanilla extract, baking powder, and salt.
Mixing
- Cream together the softened butter and granulated sugar until light and fluffy.
Adding Dry Ingredients
- Gradually sift in the flour, baking powder, and salt. Mix until just combined.
Incorporate Vanilla
- Add the vanilla extract to the dough.
Chill Dough
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare Raspberry Puree
- Blend fresh raspberries until smooth and strain to remove seeds.
Roll Out Dough
- Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
Create Swirl
- Spread raspberry puree over the rolled-out dough and swirl gently.
Cut Cookies
- Use a cookie cutter to cut out shapes and place them on a lined baking sheet.
Bake
- Preheat oven to 350°F (175°C) and bake for 12-15 minutes.
Cool and Enjoy
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.