Buttery shortbread cookies swirled with sweet raspberry jam for a delightful treat that melts in your mouth.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1 tablespoon powdered sugar for dusting
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a bowl, cream together butter and sugar until light and fluffy. Gradually mix in flour and salt until a soft dough forms.
Roll dough into a 1/2-inch thick rectangle on a floured surface. Spread raspberry jam evenly over the dough, then roll tightly into a log. Chill for 30 minutes.
Slice the log into 1/2-inch rounds and place on the prepared baking sheet. Bake for 18-20 minutes until edges are lightly golden. Cool completely and dust with powdered sugar.