Ingredients
Shortbread Dough
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Raspberry Swirl
- 1/2 cup raspberry jam
- 1/2 teaspoon fresh lemon juice
Instructions
- Prepare the dough: In a large bowl, beat the softened butter and powdered sugar together using an electric mixer until the mixture is smooth and creamy. Add the vanilla extract and lemon zest, mixing well to combine the flavors.
- Add dry ingredients: Incorporate the all-purpose flour and salt into the bowl and mix until a dough forms, ensuring all ingredients are well combined without overmixing.
- Roll out the dough: On a flat, lightly floured surface, roll the dough into a rectangular shape approximately 1/4 inch thick, preparing it for the raspberry swirl layer.
- Prep the jam swirl: Stir the fresh lemon juice into the raspberry jam until evenly blended. Spread this jam mixture evenly over the surface of the rolled-out dough.
- Form the cookie roll: Carefully roll the dough lengthwise, creating a log with the jam inside. Wrap the dough log tightly in plastic wrap and chill it in the refrigerator for 1 hour to firm up for easier slicing.
- Preheat the oven: Set your oven to 175°C (350°F) to prepare for baking the cookies.
- Slice and bake: Remove the chilled dough from the refrigerator and slice it into 1/4 inch thick rounds. Place the slices on a baking tray, spacing them evenly. Bake in the preheated oven for 10-12 minutes until the edges turn slightly golden brown.
- Cool the cookies: Once baked, remove the cookies from the baking tray immediately to prevent sticking. Transfer them to a cooling rack and allow them to cool completely before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother dough texture.
- Rolling the dough evenly to 1/4 inch thickness helps ensure consistent baking.
- Chilling the dough log before slicing prevents the jam from oozing out and keeps slices uniform.
- Use fresh lemon zest and juice for the best citrus flavor; avoid bottled lemon juice if possible.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
