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The history of shortbread cookies dates back to 16th century Scotland, where they were originally made from leftover bread dough that was baked twice to create a dry, crisp texture. Over time, this humble beginning evolved into the rich, buttery treat we enjoy today. The first recorded recipe for shortbread appeared in a Scottish cookbook in 1736, and since then, it has become a beloved favorite around the world.

Raspberry Swirl Shortbread Cookies

Indulge in a sweet twist on a classic with raspberry swirl shortbread cookies! These delightful treats blend rich, buttery shortbread with the vibrant tang of raspberry jam, creating a visually stunning and delicious cookie perfect for any occasion. Ideal for holiday gatherings, cozy snacks, or any celebration, they are sure to impress everyone. Follow our step-by-step guide to create these irresistible cookies that will make your taste buds dance! #ShortbreadCookies #RaspberrySwirl #BakingJoy #CookieRecipes #DessertDelight
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup raspberry jam (preferably seedless)

Additional raspberry jam for swirling (optional)

1 tablespoon fresh raspberries, mashed (for added flavor, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

    Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and powdered sugar together until light and fluffy, approximately 3-5 minutes.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.

        Mix Everything Together: Gradually add the dry ingredients to the butter mixture. Stir in the vanilla extract and mix until just combined. The dough will be soft.

          Add Raspberry Jam: Gently fold in the raspberry jam and mashed raspberries (if using) into the dough until you see swirls of raspberry throughout. Be careful not to overmix, as you want the swirls to remain visible.

            Shape the Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently press the tops to flatten them a bit.

              Add More Jam (Optional): If desired, place a small dollop of additional raspberry jam on the tops of each cookie for an extra burst of flavor.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look a little soft, but they will firm up as they cool.

                  Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve and Enjoy: Once cooled, serve your raspberry swirl shortbread cookies with a cup of tea or coffee, or store them in an airtight container for up to a week.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies