Description
Indulge in the buttery goodness and tart raspberry notes of these mouthwatering Rasberry Swirt Shortbread Cookies. A timeless holiday favorite that’s easy to make and sure to delight your taste buds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup fresh raspberries, gently mashed
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.
- Beat in the egg and vanilla until combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the mashed raspberries, being careful not to overmix.
- Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
- 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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Rasberry Swirt Shortbread Cookies