Raspberry Swirl Shortbread Cookies
Buttery shortbread cookies with a beautiful raspberry preserve swirl, shaped into delicate flowers and finished with powdered sugar.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup cold butter cubed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raspberry preserves
- Additional powdered sugar for dusting
Instructions
- Mix flour, powdered sugar, salt
- Beat in cold butter until crumbly
- Add vanilla, mix until dough forms
- Roll between parchment to 1/4-inch thickness
- Spread preserves thinly
- Roll into log, wrap, chill 1 hour
- Slice 1/4-inch thick
- Bake 350°F for 12-15 minutes
- Cool, dust with powdered sugar
Notes
Keep butter cold
Don't overwork dough
Chill thoroughly before cutting
Use quality preserves