Raspberry Swirl Shortbread Cookies
Introduction
Raspberry Swirl Shortbread Cookies are a delightful combination of buttery shortbread and the tangy sweetness of raspberries. These cookies are perfect for special occasions, holiday gatherings, or as a charming treat for loved ones. With their elegant swirl pattern and melt-in-your-mouth texture, they are a visual and culinary masterpiece. Their roots trace back to traditional shortbread, enriched with fruit fillings to create an irresistible dessert.
Ingredients
For the Shortbread Dough:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Raspberry Filling:
1 cup fresh or frozen raspberries
2 tablespoons sugar (adjust to taste)
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
Step 1: Prepare the Raspberry Filling
- In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
- Cook until the raspberries break down and release their juices.
- Add the cornstarch mixture and stir continuously until the filling thickens.
- Remove from heat, let it cool, and strain to remove seeds if desired.
Step 2: Make the Shortbread Dough
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough into two portions, flatten into disks, and chill for 30 minutes.
Step 3: Assemble the Cookies
- Roll out one dough disk into a rectangle on parchment paper.
- Spread a thin layer of the raspberry filling over the dough, leaving a small border.
- Roll the dough tightly into a log, using the parchment paper to assist.
- Repeat with the second dough disk. Chill the logs for at least 1 hour or until firm.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough logs into 1/4-inch-thick rounds and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on a wire rack before serving.
History
Shortbread originates from Scotland and dates back to the 12th century. Traditionally made from simple ingredients—flour, butter, and sugar—it evolved over time to include creative flavors and fillings. The addition of raspberry filling is a modern twist, combining the classic buttery taste with a fruity accent.
Benefits
- Rich in Antioxidants: Raspberries are packed with vitamins and antioxidants.
- Energy Boost: The butter and sugar provide a quick energy source.
- Versatile Treat: Perfect for any occasion, from tea parties to festive events.
Formation
The swirl formation is achieved by rolling the raspberry-coated dough into a log and slicing it into perfect spirals. Each cookie showcases the vibrant contrast between the golden shortbread and the ruby-red raspberry filling.
Nutrition
Per Serving (1 Cookie):
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 1g
Fiber: 1g
Sugar: 7g
Conclusion
Raspberry Swirl Shortbread Cookies are a timeless dessert that balances indulgence with elegance. Their rich flavor, beautiful design, and satisfying texture make them a favorite among cookie lovers.
Who Loves These Cookies?
Bakers: Enjoy crafting these artistic cookies.
Dessert Lovers: Appreciate the buttery and fruity flavor.
Children: Adore the bright swirls and sweet taste.
Tea Enthusiasts: Perfect accompaniment for afternoon tea.
Enjoy these cookies with friends, family, or a warm cup of tea for a truly memorable treat!