Buttery Raspberry Swirl Shortbread Cookies Recipe Easy Tea Time Treat

Instructions:

1. Phase 1: Prepare the Raspberry Swirl. Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer gently until the berries break down (about 5-7 minutes).
2. Mash the cooked berries lightly, then press the mixture through a fine-mesh sieve to remove seeds. Discard seeds. Spread the resulting thick reduction onto a small plate lined with parchment paper. Chill until completely firm and spreadable (about 30 minutes).
3. Phase 2: Make the Shortbread Base. In a mixer with the paddle attachment, cream the cold butter and sugar until just combined and pale (do not over-cream).
4. Mix in vanilla and salt. Gradually add the sifted flour, mixing on low speed only until the dough just comes together into a shaggy mass. Do not overwork the dough.
5. Phase 3: Assemble the Swirl. Divide the shortbread dough in half. Flatten each half into a rough rectangle between two sheets of plastic wrap.
6. Spread half of the chilled raspberry reduction evenly over the surface of the first dough rectangle. Place the second dough rectangle directly on top of the raspberry-covered dough.
7. Carefully roll the layered dough into a tight log, approximately 1.5 to 2 inches in diameter. Wrap the log tightly and chill in the refrigerator for at least 2 hours, or until firm enough to slice.
8. Phase 4: Baking. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Remove the dough log from the fridge, unwrap, and slice into rounds about 1/4-inch thick. Place cookies on prepared sheets, spacing about 1 inch apart.
10. Bake for 14–16 minutes, rotating halfway through, until the edges are set and very lightly golden. They should remain pale in the centre.
11. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.