Ingredients
Equipment
Method
- In a large bowl, beat the softened unsalted butter and powdered sugar together with an electric mixer until light and fluffy, about 2-3 minutes. This step is crucial for achieving that signature melt-in-your-mouth texture. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, 1/2 cup powdered sugar, plus more for dusting
- Mix in the vanilla extract and salt until just combined. The vanilla enhances the overall sweetness without making the cookies overly sugary, and the salt balances the flavors beautifully.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Gradually add the all-purpose flour, mixing on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix the dough at this stage, as it can lead to tough cookies.2 cups all-purpose flour
- If your raspberry jam is very loose, you can stir in 1 tablespoon of cornstarch to thicken it slightly. This will prevent it from bleeding too much into the shortbread dough. In a small bowl, have your thickened raspberry jam ready.1/2 cup raspberry jam or preserves, 1 tablespoon cornstarch (optional, for thickening jam)
- Divide the shortbread dough into two equal portions. On a lightly floured surface, gently roll out each portion into a rectangle approximately 8x10 inches and about 1/4 inch thick.
- Spread half of the raspberry jam evenly over one of the dough rectangles. Leave a small border (about 1/4 inch) around the edges.1/2 cup raspberry jam or preserves
- Gently place the second dough rectangle on top of the jam-covered dough. Lightly press down to help the layers adhere.
- Starting from one of the longer sides, carefully roll up the dough log tightly, like you would a jelly roll. As you roll, you’ll see the raspberry jam begin to swirl through the dough, creating beautiful patterns.
- Wrap the dough log tightly in parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm enough to slice. This chilling time is essential for clean cuts and to prevent the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Once the dough is firm, unwrap it and use a sharp knife to slice the log into 1/2-inch thick rounds.
- Place the sliced cookies about 1 inch apart on the prepared baking sheets. Bake for 15-18 minutes, or until the edges are lightly golden brown and the centers are set. The shortbread should not be deeply browned.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, lightly dust with additional powdered sugar for an elegant finish.1/2 cup powdered sugar, plus more for dusting
Notes
Store in an airtight container at room temperature for up to 5-7 days. Can be frozen for up to 2-3 months.