Description
Delightful cookies featuring a buttery shortbread base swirled with tangy raspberry jam, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup seedless raspberry jam
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together butter and sugar in a large bowl using an electric mixer until light and fluffy.
- Mix in the vanilla extract.
- Whisk together flour, salt, and cornstarch in a separate bowl, then gradually add to the butter mixture.
- Incorporate lemon juice and raspberry jam, gently swirling without fully combining.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spaced 2 inches apart.
- Bake for 12-15 minutes, until edges are lightly golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
For a fun twist, substitute raspberry jam for strawberry or blueberry jam.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, raspberry, dessert, shortbread, baking