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Baking at home is not just about preparing food; it's an art that brings joy, creativity, and a sense of accomplishment. There’s something truly special about the aroma of freshly baked goods wafting through your kitchen, transforming your home into a haven of warmth and comfort. Among the myriad of baked delights, Raspberry Swirl Shortbread stands out as a particularly enchanting treat that perfectly marries buttery goodness with the vibrant, tart flavor of fresh raspberries.

Raspberry Swirl Shortbread Recipe

Discover the joy of baking with this Raspberry Swirl Shortbread recipe! Combining buttery shortbread with a vibrant raspberry swirl, this treat is perfect for any occasion. Easy to make and visually stunning, these cookies are great for afternoon tea, celebrations, or cozy weekends at home. Experience the delightful aroma and melt-in-your-mouth texture with each bite. Perfect for impressing guests or simply indulging yourself. Dive into the details and create this charming dessert today!
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Ingredients
  

For the Shortbread:

1 cup (226g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (280g) all-purpose flour

1/4 teaspoon salt

1/2 cup (50g) powdered sugar (for dusting)

For the Raspberry Swirl:

1 cup (125g) fresh raspberries (or frozen, thawed)

2 tablespoons granulated sugar

1 teaspoon lemon juice

Instructions
 

Prepare the Raspberry Swirl:

    - In a small saucepan over medium heat, combine the raspberries, 2 tablespoons of sugar, and lemon juice. Cook for about 5-7 minutes, gently mashing the raspberries as they cook until the mixture thickens and becomes syrupy. Remove from heat and let cool completely.

      Make the Shortbread Dough:

        - In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix until well combined.

          - Gradually add the all-purpose flour and salt, mixing on low speed until the dough comes together. Be careful not to overmix.

            Assemble the Shortbread:

              - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

                - Press about two-thirds of the shortbread dough into the bottom of the prepared pan in an even layer.

                  - Drop spoonfuls of the raspberry mixture onto the dough, spreading it out but leaving some gaps. Then, crumble the remaining shortbread dough over the top of the raspberry swirl.

                    Create the Swirl:

                      - Using the tip of a knife or a toothpick, gently swirl the raspberry mixture into the top layer of shortbread to create a marbled effect.

                        Bake:

                          - Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until the edges are golden and the center is set. The top should have a light golden color.

                            Cool and Serve:

                              - Once done, remove from the oven and let cool in the pan for about 10 minutes. Use the parchment overhang to lift the shortbread from the pan and let it cool completely on a wire rack.

                                - Once cooled, dust the top with powdered sugar, cut into squares, and serve.

                                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 16 squares