Description
These Rasberry Swirt Shortbread Cookies are a delightful and easy-to-make treat that combines the buttery goodness of shortbread with the bright, tangy flavor of fresh raspberries. Whip up a batch in just 30 minutes for a quick homemade dessert.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup fresh raspberries
Instructions
1. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. 3. Add the flour and salt, and mix until a dough forms. Gently fold in the fresh raspberries, being careful not to crush them.
4. 4. Scoop the dough by the tablespoon and place them onto the prepared baking sheet, spacing them about 2 inches apart.
5. 5. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced 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 5 days.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American