Description
These Rasberry Swirt Shortbread Cookies are a delightful homemade treat that melt in your mouth. Featuring a buttery, crumbly shortbread base and bursts of tart rasberry flavor, they’re perfect for any occasion.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup fresh rasberries, halved
Instructions
1. 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. 3. Add the flour and salt, and mix until a dough forms. Gently fold in the halved rasberries.
4. 4. Roll the dough out onto a lightly floured surface to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out shapes.
5. 5. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
6. 6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more intense rasberry flavor, you can add a teaspoon of rasberry extract to the dough. These cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American