Description
Indulge in the buttery goodness and tart raspberry notes of these mouthwatering Rasberry Swirt Shortbread Cookies. A timeless holiday favorite that’s easy to make and sure to delight your taste buds.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– 1 cup fresh raspberries, gently mashed
Instructions
1. 1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
3. 3. Beat in the egg and vanilla until combined.
4. 4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. 5. Gently fold in the mashed raspberries, being careful not to overmix.
6. 6. Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. 8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more intense raspberry flavor, you can add a teaspoon of raspberry extract to the dough. These cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American