Save The kitchen still smelled like butter hours after I first attempted these raspberry swirl shortbread cookies. I had found my grandmother's old shortbread recipe tucked inside a poetry book, and decided to improvise by swirling in some homemade raspberry jam from the farmers market. My roommate wandered in, drawn by the aroma, and we ended up eating half the batch warm from the oven while standing at the counter.
Last December, I made three dozen of these for my office holiday party. A colleague confessed she'd been eyeing them all morning, waiting for the right moment to grab one without seeming greedy. We ended up bonding over our shared love of raspberry anything, and now she texts me whenever she spots good jam at the grocery store.
Ingredients
- Unsalted butter (225 g): Room temperature butter is non-negotiable here, as it creates that signature melt-in-your-mouth texture
- Powdered sugar (60 g): The fine grain dissolves beautifully into the butter without making the dough grainy
- Vanilla extract (1 teaspoon): Pure vanilla extract makes a noticeable difference in the final flavor
- All-purpose flour (250 g): Spoon and level your flour rather than scooping directly to avoid dense cookies
- Salt (1/4 teaspoon): Even this small amount balances the sweetness and enhances the butter flavor
- Raspberry jam (100 g): Seedless jam creates the smoothest swirl, though preserves with seeds add lovely texture
- Granulated sugar (2 tablespoons): This optional dusting adds bakery-style sparkle and a subtle crunch
Instructions
- Prepare your space:
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper
- Cream the butter mixture:
- Beat softened butter with powdered sugar until pale and fluffy, about 2-3 minutes
- Add flavor:
- Mix in vanilla extract until fully incorporated
- Combine dry ingredients:
- Whisk flour and salt separately, then gradually blend into butter mixture until just combined
- Shape and chill:
- Form dough into a 1.5-inch diameter log, wrap tightly, and refrigerate for 30 minutes until firm
- Slice the cookies:
- Cut chilled dough into 1/4-inch rounds and space 1 inch apart on prepared baking sheets
- Create the wells:
- Press the back of a teaspoon into each cookie center to form a small indentation
- Add the raspberry swirl:
- Spoon 1/2 teaspoon jam into each well, taking care not to overfill
- Bake to perfection:
- Bake 12-15 minutes until edges turn light golden brown
- Cool completely:
- Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack
- Finish with sparkle:
- Dust cooled cookies with granulated sugar if desired
Save My mother-in-law now requests these for every family gathering. She claims the raspberry centers remind her of summer visits to her grandmother's farm, where they'd pick berries fresh from the brambles and eat them with cream.
Making The Perfect Swirl
I've learned that slightly warming the jam in the microwave for 10 seconds makes it easier to spoon into the cookie wells. The jam spreads more evenly and doesn't pull at the dough when you're trying to fill those tiny indentations.
Storage Secrets
These cookies actually improve after a day, as the flavors meld and the raspberry center becomes slightly chewy. Store them in a single layer with parchment paper between stacks to prevent sticking.
Flavor Variations To Try
While raspberry remains my go-to, I've experimented with different combinations that work beautifully with the buttery shortbread base. Apricot jam creates a lovely golden center that pairs exceptionally well with afternoon tea.
- Add lemon zest to the dough when making blueberry preserves
- Try fig jam with a pinch of rosemary in the flour mixture
- Mix chopped toasted nuts into the dough before shaping
Save There's something deeply satisfying about the simplicity of shortbread combined with the brightness of raspberry. May these cookies find their way into your kitchen and your heart.
Recipe Guide
- → Can I use a different jam flavor?
Absolutely! While raspberry provides a delightful tang, feel free to substitute with your favorite fruit preserves like apricot, strawberry, or even a citrus marmalade for a different twist.
- → What makes these shortbread so tender?
The high butter content and careful handling of the dough are key. Avoid overworking the dough to prevent gluten development, which can lead to a tougher texture. The chilling process also helps ensure a delicate crumb.
- → How should I store the baked cookies?
Store the cooled shortbread in an airtight container at room temperature for up to one week. This helps maintain their crispness and fresh flavor.
- → Can I prepare the dough ahead of time?
Yes, the shortbread dough can be prepared a day or two in advance. Keep the log tightly wrapped in plastic in the refrigerator. You can also freeze the dough for up to a month; thaw in the fridge before slicing and baking.
- → What if my jam spreads too much during baking?
Ensure you're not overfilling the indentations. Also, some jams are runnier than others. If yours is very loose, you might consider gently simmering it for a few minutes to thicken it slightly before use, then letting it cool.
- → Can these be made gluten-free?
While this particular version uses all-purpose flour, you could experiment with a 1:1 gluten-free baking blend. Be aware that the texture might be slightly different, often a bit more crumbly.