đź“‹ Ingredients
For the Shortbread Base:
1 cup (226 g) unsalted butter, softened to room temperature
½ cup (60 g) powdered sugar, sifted
1 tsp pure vanilla extract
ÂĽ tsp fine sea salt
2 cups (250 g) all-purpose flour, spooned and leveled
For the Raspberry Swirl:
ÂĽ cup (80 g) seedless raspberry jam (preferably low-sugar for cleaner swirls)
½ tsp fresh lemon juice
1–2 drops pink or red food gel (optional, for enhanced color)
For Finishing (optional):
Light dusting of powdered sugar or edible gold luster dust
👩‍🍳 Instructions
Prep & Preheat
Line two baking sheets with parchment paper. Preheat oven to 325°F (165°C)—a lower temp ensures even baking and minimizes spread.
Make the Dough
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and powdered sugar on medium speed for 2–3 minutes until smooth and pale. Scrape down the bowl, then mix in the vanilla and salt.
Gradually add the flour on low speed, mixing just until no dry streaks remain—do not overmix. The dough should be soft, pliable, and hold together when pressed.
Prepare the Swirl Filling
In a small bowl, stir together the raspberry jam and lemon juice. Add food gel (if using) and mix until smooth and vivid. Set aside.
Assemble the Swirled Cookies
Scoop 1½-tablespoon portions of dough (about 30 g each) and roll into smooth balls. Place them 2 inches apart on the prepared sheets.
Using the back of a ¼-teaspoon measuring spoon, gently press a shallow well (about ½-inch deep) into the center of each ball. Fill each well with ~½ tsp of the jam mixture—avoid overfilling to prevent leakage.
Using a toothpick or skewer, swirl the jam gently into the dough in an “S” or figure-8 motion—just 2–3 strokes to create an elegant marbled effect.
Bake
Bake one sheet at a time in the center rack for 18–20 minutes, rotating halfway, until the edges are just golden and the centers look set (they’ll firm up as they cool).
Cool & Finish
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar or a shimmer of edible luster dust for a festive touch.