Description
Indulge in the delightful combination of buttery shortbread and tangy raspberries with these Rasberry Swirt Shortbread Cookies. Melt-in-your-mouth goodness in every bite!
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 tsp salt
– 1 cup fresh raspberries, gently crushed
Instructions
1. 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, beat the butter and sugar 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 crushed raspberries.
4. 4. Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
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 to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. For a more pronounced raspberry flavor, you can add a teaspoon of raspberry extract to the dough.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American