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Baking is an art that brings comfort and joy, filling our homes with delightful aromas and warm memories. Among the myriad of baked goods, shortbread cookies stand out as a classic favorite, cherished for their rich buttery flavor and melt-in-your-mouth texture. Today, we invite you to indulge in a unique twist on this beloved treat: Raspberry Dream Swirl Shortbread Cookies.

Raspberry Swirl Shortbread Cookies

Discover the joy of baking with Raspberry Dream Swirl Shortbread Cookies! These stunning treats feature vibrant swirls of raspberry and lemon, offering a delightful balance of sweet and tart flavors. Perfect for any occasion, these melt-in-your-mouth cookies elevate traditional shortbread to new heights. With simple ingredients and easy instructions, you can impress family and friends while creating cherished memories in the kitchen. Indulge in this delightful recipe and enjoy every delicious bite!
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Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup raspberry preserves

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, approximately 3-4 minutes. Add in the vanilla extract and mix until combined.

      Add Dry Ingredients: Gradually sift in the all-purpose flour and salt into the butter mixture. Mix until just combined; the dough should be soft and pliable but not too sticky.

        Prepare the Raspberry Swirl: In a small bowl, combine the raspberry preserves, lemon juice, and lemon zest (if using). Stir until smooth.

          Create the Swirls: Take about 1/3 of the cookie dough and flatten it slightly into a rectangle on a floured surface. Spread a thin layer of the raspberry mixture over it, leaving a small border around the edges. Roll the dough tightly to form a log, sealing the edges as you go. Repeat this process with the remaining dough and raspberry mixture, creating two logs.

            Chill the Dough: Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or until firm. This helps the cookies maintain their shape while baking.

              Slice and Bake: Once chilled, remove the dough logs from the fridge and slice them into 1/4-inch thick rounds. Place them on the prepared baking sheet, spaced about 1 inch apart.

                Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; you want these cookies to stay soft.

                  Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with extra powdered sugar for a touch of sweetness.

                    Enjoy: Serve your Raspberry Dream Swirl Shortbread Cookies with tea, coffee, or as a delightful snack any time of the day!

                      Prep Time: 20 min | Total Time: 1 hr 15 min | Servings: 24 cookies