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Dreamy Raspberry Swirl Cookies
I'm excited to bring you these stunning shortbread rounds with raspberry swirls. They're soft buttery bites with ribbons of tart jam topped by a sweet splash of melted white chocolate. They're awesome for pampering yourself with tea or sharing in a holiday tin with friends.
What Makes These Cookies Irresistible
You've got to try these beauties. The shortbread practically disappears in your mouth and the bursts of raspberry are just the thing. The fancy white chocolate on top makes them look bakery-perfect but you won't break a sweat making them. These are my pick for wow treats when I don't want to fuss.
What You’ll Need
- Buttery Goodness: Start with a cup of unsalted butter let it soften on the counter.
- Just Right Sweet: Go for half a cup of sugar it’s all you need.
- Hold It Together: Mix in two cups of all purpose flour to get the right texture.
- Tasty Boost: A little vanilla goes a long way here.
- Jammy Swirl: Spread in half a cup of raspberry jam for those pretty lines.
- Classic Finish: Melt a quarter cup of white chocolate to drizzle on top.
How To Throw These Together
- Make The Base
- Whip your butter and sugar till fluffy then stir in vanilla and toss in the flour until the dough comes together in a ball.
- Add The Swirl
- Spread your dough out flat, smear jam on top like you're frosting a cake.
- Roll 'Em Tight
- Roll the dough up jelly-roll style, wrap nice and snug, and chill in the fridge for at least half an hour.
- Bake Off
- Set the oven to 350°F, slice your dough roll into circles, bake till the edges just turn gold around 12 minutes.
- Drizzle And Show Off
- Cool them down then lace with white chocolate for that finishing flair.
Cookie Win Tips
Keeping the dough cool is game-changing for those tidy slices. A pastry brush spreads jam just right. Spend some time creaming your butter and sugar that’s the secret to a soft bite.
Storing For Later
Pop these in a sealed container and they’ll last about a week or stash them in the freezer for three months. I love serving these sprinkled with powdered sugar at a fancy tea or wrapping them up for easy gifts.
Try Different Flavors
Switch things up by swapping in strawberry or apricot jam. Change the chocolate to dark or milk for a twist. I sometimes top them off with sprinkles or chopped nuts just before the chocolate sets if I’m feeling fun.
Recipe Q&A
- → Why do I need to chill the rolled dough?
It firms everything up so you can slice neat cookies. It also keeps them looking good when baking.
- → Can I swap out the jam for another flavor?
Of course! Use any jam you like—apricot, strawberry, or blackberry all work just as well.
- → My swirl came apart when cutting. What happened?
Give your dough plenty of chill time! And grab a sharp knife for cleaner slices, wiping it off once in a while.
- → Is it possible to freeze these cookies?
Totally! Pop them in the freezer before you add the white chocolate and decorate once they're thawed.
- → The jam oozed out in the oven. How can I fix that?
Keep your jam in a thin layer and don't push it all the way to the edge before rolling. Less mess, prettier cookies.