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To create the perfect Raspberry Swirl Shortbread Cookies, it’s essential to understand the role of each ingredient in the recipe. Let’s delve into the components that bring these cookies to life:

Raspberry Swirl Shortbread Cookies

Create a delightful baking experience with Raspberry Swirl Shortbread Cookies, where buttery goodness meets tangy raspberry preserves. Perfect for any occasion, these cookies combine simplicity and elegance, making them a must-try for bakers of all skill levels. Enjoy the journey of mixing, swirling, and baking your way to a beautiful treat that's not only visually stunning but also bursting with flavor. Share these cookies and spread some joy! #Baking #Cookies #Shortbread #Raspberry #HomemadeDelights #BakingJoy
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Ingredients
  

1 cup unsalted butter, softened

½ cup powdered sugar

¼ cup granulated sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon vanilla extract

½ cup raspberry preserves

1 tablespoon fresh lemon juice

Fresh raspberries for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the butters and sugars: In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

      Add vanilla and dry ingredients: Mix in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.

        Create the raspberry swirl: In a small bowl, mix the raspberry preserves with lemon juice until smooth. This will be your swirl mixture.

          Swirl integration: Take about half of the cookie dough and spread it on a floured surface to form a rectangle approximately ½ inch thick. Spread a thin layer of the raspberry mixture over the dough. Roll up the dough tightly into a log. Repeat with the remaining dough and raspberry mixture. Once both logs are formed, chill them in the refrigerator for about 30 minutes to firm up.

            Slice the cookies: Once chilled, remove the logs from the refrigerator. Slice them into ½-inch rounds and place them on the prepared baking sheets.

              Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary.

                Cool and garnish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, top with fresh raspberries for garnish.

                  Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 24 cookies