Buttery Raspberry Swirl Shortbread Cookies

Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• ¼ tsp salt
• ⅓ cup seedless raspberry jam
• 1 tsp cornstarch (optional, to thicken)
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• White chocolate drizzle
• Coarse sugar
• Freeze-dried raspberry pieces
• Fresh raspberries
• Powdered sugar
• Fresh mint leaves

Method

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Beat the butter and powdered sugar together until light and creamy, then mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until a soft dough forms.
4. Roll the dough between two sheets of parchment paper into a 10x12-inch rectangle.
5. Spread the raspberry jam evenly over the dough, leaving a ½-inch border around the edges.
6. Roll the dough tightly into a log starting from the long side. Wrap in plastic wrap and chill for 1-2 hours until firm.
7. Slice the chilled log into ¼-inch thick cookies and arrange on the prepared baking sheets.
8. Bake for 12-15 minutes, until the edges turn lightly golden. Let cool completely on a wire rack.
9. Whisk together the glaze ingredients until smooth, then drizzle over the cooled cookies.
10. Garnish with freeze-dried raspberry pieces or a dusting of powdered sugar before serving.