Description
These Buttery Raspberry Pinwheel Cookies combine the rich, melt-in-your-mouth texture of shortbread with the fruity sweetness of raspberry jam. Their elegant swirl design makes them a standout addition to any dessert table, while the buttery flavor keeps everyone coming back for more. Perfect for holiday gatherings, tea parties, or as a thoughtful homemade gift, these cookies are both stunning and delicious.
Ingredients
- Unsalted Butter: 1 cup, softened
- Granulated Sugar: ½ cup
- All-Purpose Flour: 2 cups
- Vanilla Extract: ½ teaspoon
- Raspberry Jam: ½ cup
- White Chocolate: ¼ cup, melted
Instructions
- Prepare the Dough: Cream butter and sugar until fluffy. Add vanilla and flour, mixing to form a soft dough.
- Roll and Fill: Roll out dough to ¼-inch thickness. Spread raspberry jam evenly over the surface.
- Form the Log: Roll the dough into a log, wrap in plastic, and chill for 30 minutes.
- Slice and Bake: Slice chilled dough into ¼-inch rounds and bake at 350°F for 12–15 minutes.
- Drizzle and Serve: Drizzle cooled cookies with melted white chocolate for an elegant finish.
Notes
- Substitute raspberry jam with strawberry or apricot preserves for a different flavor.
- For crispier cookies, roll the dough slightly thinner before filling.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American