1. Prepare the Raspberry Swirl Filling

  1. In a small saucepan, combine the raspberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5–7 minutes.
  3. Remove from heat and strain the mixture through a fine-mesh sieve to remove seeds. Allow the smooth raspberry puree to cool completely.

2. Make the Shortbread Dough

  1. In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer until light and fluffy, about 2 minutes.
  2. Add the vanilla extract and mix until combined.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Be careful not to overmix.

3. Roll Out the Dough

  1. Divide the dough into two equal portions for easier handling.
  2. Roll out each portion of dough on a piece of parchment paper into a rectangle, about 1/4 inch thick.
  3. Spread a thin layer of the cooled raspberry puree evenly over the surface of one dough rectangle, leaving a small border around the edges.

4. Create the Swirl

  1. Carefully roll up the dough from one long side into a tight log, using the parchment paper to help guide the rolling process.
  2. Repeat the process with the second portion of dough and raspberry puree.
  3. Wrap each dough log tightly in plastic wrap and refrigerate for at least 2 hours or until firm. Chilling is essential for clean slices and well-defined swirls.

5. Slice and Bake

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Remove the chilled dough logs from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
  3. Place the cookie slices on the prepared baking sheets, spacing them about 1 inch apart.
  4. Bake for 12–15 minutes, or until the edges are lightly golden. Be careful not to overbake, as shortbread should remain pale and tender.

6. Cool and Serve

  1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  2. Serve the cookies as they are, or dust with powdered sugar for an extra touch of elegance.

Tips for Perfect Raspberry Swirl Shortbread Cookies

  1. Chill the Dough: Chilling the dough is crucial for clean slicing and to prevent the cookies from spreading during baking.
  2. Use Fresh Ingredients: Fresh raspberries provide the best flavor, but frozen raspberries work well too if fresh ones aren’t available.
  3. Experiment with Flavors: Substitute the raspberry puree with other fruit fillings like strawberry, blueberry, or even apricot for a twist.
  4. Store Properly: Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer shelf life.

Why You’ll Love This Recipe

Raspberry swirl shortbread cookies are a delightful mix of buttery richness and fruity sweetness. Their eye-catching swirls make them a standout on any cookie platter, while their simple preparation makes them a favorite for bakers of all skill levels. Whether you’re baking for a holiday, a gift, or simply to satisfy your sweet tooth, these cookies are sure to impress!

Enjoy baking and indulging in these gorgeous and delicious treats! 🍪❤️