I saw this recipe online and as they are shortbread and raspberry I couldn’t resist. As expected they are delicious.

They are fairly easy to make and after my first attempt I made several notes on how to change the METHOD next time, and there will be a next time.

Raspberry Swirl Shortbread Cookies

INGREDIENTS
• 227 (1 c or 2 sticks) unsalted butter, softened (not melted)
• 150g (¾ c) sugar
• 1 large RT egg
• 1 tsp vanilla extract
• 310 (2½ c) AP flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup raspberry jam
• 1 Tbl cornstarch

METHOD

1. In a stand mixer bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes). Add the egg and vanilla; beat until combined.
2. Whisk the flour, baking powder, and salt together.
3. Gradually add to the wet mixture by hand or mix on low speed only until a soft dough forms.
4. Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about ¼-inch thick).
5. In a small bowl, whisk the raspberry jam with the cornstarch.
6. Remove the top layer of parchment paper and spread a thin, even layer of the jam mixture over the dough rectangles, leaving a small border at the edges.
7. Starting from the long side, tightly roll the dough into a log. See note below on rolling the dough.
8. Wrap the logs tightly in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes). See note below for additional info on firming up the logs before slicing.
9. Preheat oven to 350°F. Use a sharp knife to slice the cold log into ½-inch thick rounds.
10. Place cookies 2 inches apart on a parchment-lined baking sheet. This recipe makes about 3 dozen cookies so you will likely need two cookie sheets.
11. Bake for 12 – 15 minutes, rotating the cookie sheets after 7 minutes. Start checking for browning after 10 minutes. The edges should be barely golden. Let cool completely on the baking sheet.

NOTES:

1. If the dough is too wet and sticky, refrigerate for 5 minutes before tying to roll up. 10 minutes was too long and the initial roll cracked.
2. The dough sticks to the wax paper. I used a clean offset spatula to slide under the dough to separate it from the wax paper.
3. The jam ran out while rolling when logs were frozen for 30 minutes
   a. Next time I will freeze for 1 hour to freeze the jam
   b. Also, cut both frozen logs in half and slice one while leaving the others in the freezer
4. The cookies spread and lost definition. Next time I will freeze for 30 minutes after slicing and arranging on the parchment lined cookie sheets