Equipment Needed
- Stand mixer or hand mixer and large bowl
- Plastic wrap
- Rolling pin
- Parchment paper
- Baking sheets
- Small saucepan or microwave-safe bowl
- Sharp knife or bench scraper
- Wire cooling rack
Step-by-Step Instructions
I always start by making sure my butter is perfectly softened. I leave it on the counter for a good two hours; it should yield gently to a finger press but not be greasy or melted. In the bowl of my stand mixer, I beat the butter, sugar, and salt together on medium speed for a full 3-4 minutes. This isn’t just mixing; it’s creaming, which incorporates tiny air bubbles and is the secret to a tender, not dense, shortbread. The mixture should become very pale and fluffy. I scrape down the sides, then beat in the vanilla extract until just combined.
Now, with the mixer on its lowest speed, I gradually add the flour. I add it in three parts, mixing just until the flour disappears after each addition. The moment the dough starts to cling together and pull away from the sides of the bowl, I stop mixing. Overmixing at this stage is the enemy of tender shortbread. I turn the soft, somewhat sticky dough out onto a large piece of plastic wrap, shape it into a rough rectangle, wrap it tightly, and chill it in the refrigerator for 30 minutes. This firms up the butter, making the dough easier to roll out without sticking.
While the dough chills, I prepare the raspberry swirl. In a small saucepan, I gently warm the raspberry jam over low heat, just until it’s easily stir-able and loose, about 2-3 minutes. If I want a really vibrant pink color, I’ll stir in a tiny drop of red gel food coloring. I then let it cool completely. This is important—if the jam is warm when you spread it, it will melt the butter in the dough and make a greasy mess. Once both dough and jam are ready, I lightly flour a large sheet of parchment paper. I roll the chilled dough out into a rough 10×12 inch rectangle, about 1/4-inch thick. I use my bench scraper to tidy up the edges. (See the next page below to continue…)