Description
Delightful cookies featuring a buttery shortbread base with a vibrant raspberry swirl, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
- 1 teaspoon sugar (for raspberry swirl)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the unsalted butter until creamy. Gradually add granulated sugar and powdered sugar, beating until fluffy.
- Slowly add all-purpose flour and cornstarch, stirring gently until the dough comes together.
- In a small saucepan, gently heat the fresh raspberries over low heat, mashing slightly. Add a teaspoon of sugar.
- Roll out the dough on a floured surface and cut desired shapes with a cookie cutter, transferring them to the prepared baking sheet.
- Drop a small amount of raspberry mixture on each cookie and swirl with a toothpick.
- Bake for 10-12 minutes until edges are golden brown, then cool on a wire rack.
Notes
Ensure all ingredients are at room temperature for the best results. Overbaking can lead to dry cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: shortbread, cookies, raspberry, dessert, baking