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Shortbread has a rich history that traces back to Scotland in the 12th century. Originally, it was a simple bread that was twice-baked to preserve it. Over time, this humble beginning evolved into the buttery, crumbly cookies we know and love today. The transition from bread to the delightful biscuit we enjoy now is attributed to the use of sugar, which became more widely available in the 16th century. The recipe was refined over generations, leading to the classic shortbread that is now a staple in many households around the world.

Delicious Raspberry Swirl Shortbread Cookies Recipe

Discover the art of baking with Raspberry Swirl Shortbread Bliss! This recipe blends the rich, buttery texture of traditional shortbread with a vibrant raspberry swirl, creating a dessert that’s as beautiful as it is delicious. Perfect for any occasion, these cookies are easy to make and sure to impress. Whether you're a seasoned baker or just starting out, this guide provides everything you need to craft these elegant treats. Elevate your dessert game and indulge in a sweet experience!
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Ingredients
  

For the Shortbread:

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

¼ teaspoon salt

2 cups all-purpose flour

½ teaspoon vanilla extract

¼ teaspoon almond extract (optional)

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

For Garnish (optional):

Powdered sugar for dusting

Fresh raspberries

Instructions
 

Prepare the Raspberry Sauce:

    - In a small saucepan over medium heat, combine the raspberries, sugar, lemon juice, and cornstarch. Stir continuously until the mixture comes to a gentle simmer and the raspberries break down, about 5-7 minutes. Remove from heat and let cool.

      Make the Shortbread Dough:

        - In a mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.

          - Add in the salt, vanilla extract, and almond extract (if using). Mix until combined.

            - Gradually add the flour, mixing on low speed until the dough just comes together. Avoid overmixing.

              Assemble the Cookies:

                - Flatten the shortbread dough into a rough rectangle about ½ inch thick. Spread a thin layer of the cooled raspberry sauce over the dough, leaving some space around the edges to avoid overflow.

                  - Using a spatula or the back of a spoon, gently swirl the raspberry sauce into the dough while being careful not to mix it completely. You want a marbled effect.

                    Chill the Dough:

                      - Roll the dough tightly into a log, then wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm.

                        Preheat the Oven:

                          - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

                            Slice and Bake:

                              - Once the dough is firm, slice it into rounds about ¼ inch thick. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.

                                - Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                                  Cool and Serve:

                                    - Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                                      - Once cooled, dust with powdered sugar and garnish with fresh raspberries if desired.

                                        Enjoy!

                                          - Serve with a cup of tea or coffee and enjoy your delightful Raspberry Swirl Shortbread Cookies!

                                            Prep Time, Total Time, Servings: 25 mins | 1 hr 30 mins | About 24 cookies