Once the dough is ready, I take it out and place it on a sheet of plastic wrap. The fun part is shaping it into a log and chilling it in the fridge for at least an hour—this helps the flavors meld beautifully and gives the cookies their perfect shape. While I wait, I like to catch up on my favorite podcast or perhaps indulge in a few chocolate-covered almonds.
After chilling, I preheat my oven to 350°F (175°C) and line my baking sheet with parchment paper. Next, I unwrap the dough and roll it out gently on a floured surface to about a 1/4 inch thickness. This part can get a little sticky, so I sprinkle a bit of flour as needed. Using a cookie cutter of your choice—round or heart-shaped works wonderfully— I cut out the cookies and transfer them to the prepared baking sheet.
Now comes the most beautiful part! I take a small spoonful of the raspberry jam and swirl it into each cookie cutout, creating that stunning marbled effect. I bake them for about 12-15 minutes or until they’re lightly golden at the edges. The aroma wafting through my kitchen during this time is simply divine!
Pro Tips for Best Results
When I first tried this recipe, I realized the key to a perfect shortbread cookie is the butter. I experimented with both salted and unsalted butter, and I found that unsalted gives you much better control over the sweetness. If you prefer a slightly nuttier flavor, try browning the butter before adding the sugars—you’ll thank me later!
I also noticed that allowing the dough to chill is crucial. The cookies hold their shape much better when they start from a cold state in the oven. The first time I skipped this step, I ended up with more of a cookie puddle than any defined shape!
Lastly, if you want a stronger raspberry flavor, consider reducing the jam beforehand by simmering it on the stove for a few minutes. This concentrates the flavor and makes it even more delicious.
Common Mistakes to Avoid
One big mistake I made during my initial attempts was not measuring the flour correctly. I packed it down, thinking more would yield a sturdier cookie. However, this resulted in a tough texture instead of that buttery crumb I was after! Always spoon the flour into the measuring cup and level it for the best results. (See the next page below to continue…)