Description
Tender, buttery shortbread cookies with a bright raspberry swirl. Simple technique produces perfectly shaped cookies with vibrant fruit flavor.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar (plus extra for dusting)
- 1/2 cup (65 g) cornstarch
- 1/2 tsp fine sea salt
- 1 cup (225 g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 1/4 cups (150 g) fresh or frozen raspberries
- 3–4 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry) or 1/2 tsp powdered pectin
Instructions
- Make the raspberry purée: mash and heat fruit with sugar and lemon, add cornstarch slurry, simmer until thick, cool.
- Cream butter and powdered sugar until pale. Add vanilla and lemon.
- Fold in flour, cornstarch, and salt until combined. Chill dough briefly if soft.
- Pipe or spread a thin line of purée along the rolled dough log, then roll to enclose swirl. Chill.
- Slice chilled log into rounds, bake at 325°F (165°C) until edges set, cool completely.
Notes
For a deeper butter flavor, brown the butter before using. If you prefer an all-crisp cookie, replace half powdered sugar with granulated and omit cornstarch in dough.
- Prep Time: 30 minutes
- Cook Time: 12–16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, raspberry, shortbread, dessert, baking