Raspberry Swirl Shortbread Cookies

Buttery shortbread cookies with a delicate raspberry swirl throughout. These slice-and-bake cookies are perfect for gifting or holiday cookie plates.

Ingredients

• 1 cup unsalted butter, softened.
• 1/2 cup granulated sugar.
• 1 teaspoon vanilla extract.
• 2 1/4 cups all-purpose flour.
• 1/4 teaspoon salt.
• 1/3 cup seedless raspberry jam.
• 1 teaspoon cornstarch.
• 1 teaspoon lemon juice.

Instructions

1. Heat raspberry jam, cornstarch, and lemon juice until thickened. Cool completely.
2. Cream butter and sugar until fluffy. Add vanilla, then gradually mix in flour and salt.
3. Roll dough into rectangles, spread with raspberry mixture, then roll into logs using parchment paper.
4. Wrap logs in plastic and refrigerate for at least 1 hour until firm.
5. Heat oven to 350°F. Line baking sheets with parchment paper.
6. Cut logs into 1/4-inch rounds. Bake 12-15 minutes until edges are golden.