I bake these Buttery Raspberry Swirl Shortbread Cookies when you and I want a cookie that looks bakery‑fancy on the tray but starts from a simple, reliable shortbread base. The dough is rich with butter and vanilla, the raspberry filling adds a bright, tangy‑sweet swirl, and once you slice and bake the log, you get pinwheel‑style cookies that are crisp at the edges and tender in the center. They’re perfect for Christmas tins, Valentine’s day plates, bridal showers, or any time you want a cookie that tastes homemade but looks like it came from a pastry case.
Why You’ll Love These Cookies
These cookies combine the melt‑in‑your‑mouth texture of classic shortbread with the fruity pop of seedless raspberry jam, giving you more flavor and visual impact than plain butter cookies. Because the dough is rolled into a rectangle, spread with jam, and then rolled into a log, you can chill it and bake off perfect swirled rounds whenever you need fresh cookies. The cornstarch in the jam helps it stay put inside the spiral, so you get clean, pretty swirls instead of jam leaking onto the pan.
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