Description
Delightful and buttery shortbread cookies with a tangy raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- Raspberry jam (for swirling)
- Optional: white chocolate (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until fluffy.
- Gradually add flour, mixing until a dough forms.
- Roll out the dough to about 1/4-inch thick on a floured surface.
- Spread raspberry jam over the dough and roll it into a log shape.
- Slice into cookies and place on a lined baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Let cool and drizzle with white chocolate if desired.
- Enjoy!
Notes
Store cookies in an airtight container for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg