Description
Indulge in the buttery richness and tangy raspberry swirl of these classic Rasberry Swirt Shortbread Cookies. Perfectly balanced with a crumbly texture, these timeless treats are a comforting delight for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the flour and salt, and mix until a dough forms.
- Gently fold in the fresh raspberries, taking care not to overmix.
- Scoop the dough by the tablespoonful and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 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
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Rasberry Swirt Shortbread Cookies