Description
If you’re anything like me, you know that sometimes life can get a little overwhelming. Between juggling work, family, and social obligations, baking might seem like a luxury you can’t afford. But let me introduce you to a little slice of heaven that won’t just elevate your treat game but might just become your new favorite escape: Irresistible Raspberry Swirl Shortbreadp perfect for a quick afternoon pick-me-up or an impressive addition to your next gathering, these cookies are easy to whip up—even on the busiest of days!
Ingredients
Scale
Before we dive into the steps, let’s gather our stars for this delightful recipe! You’ll need:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (or fresh raspberries if you’re feeling adventurous!)
- Extra flour for rolling
Gathering ingredients can feel like an Olympic event sometimes, but trust me, this simple list makes it all worth it!
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step matters—think of it as giving your cookies a cozy bed to rest on while they bake.
- Creaming Time: In a mixing bowl, cream the softened butter and powdered sugar together until creamy. This should take about 2-3 minutes—fancy enough for a bakery, but simple enough for your home.
- Mix It Up: Add the flour, vanilla extract, and salt to the butter-sugar mixture. Mix everything together until it’s just combined. Avoid overmixing; we want crumbly bliss, not a dense dough!
- Roll It Out: On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick. If it sticks, just sprinkle a little more flour—no need to panic!
- Add the Raspberry Swirls: Spread a thin layer of raspberry jam over the rolled-out dough. If you’re using fresh raspberries, lightly mash them with a fork before spreading. Gently lift part of the dough and fold it over to create a swirl effect. It doesn’t have to be perfect; think abstract art!
- Cut and Shape: Cut the dough into squares or use a cookie cutter for fun shapes. Place them onto your prepared baking sheets, leaving some space for spreading.
- Bake It Up: Bake for 12-15 minutes or until the edges are lightly golden. The delicious aroma of raspberries and buttery shortbread will fill your kitchen—trust me; your neighbors will be jealous!
- Cool and Savor: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step gives you the perfect moment to sip tea or coffee while proudly gazing at your creation!
Notes
- Chill Out: If your dough feels too soft, chill it in the fridge for about 30 minutes. It’ll make rolling and cutting so much easier.
- Extras Can Be Fun: Feel free to mix in some chocolate chips or nuts for a little added crunch. Life’s too short for boring cookies!
- Don’t Worry, Be Happy: If the swirls don’t look fancy, don’t panic! Cookies are about flavor, and I promise they’ll taste divine, no matter how they look.