Step-by-Step Instructions for Raspberry Swirl Shortbread Cookies

• Begin by placing the softened unsalted butter and granulated sugar in a mixing bowl. Use an electric mixer to whip them together on medium speed for about 3-4 minutes, until the mixture becomes light and fluffy. Add in the vanilla extract, mixing until it’s smoothly integrated and the batter is creamy.
• Gradually sift in the all-purpose flour, mixing on low speed to prevent a flour cloud. Use a spatula to gently fold the flour into the butter mixture until a cohesive dough forms, ensuring you don’t overwork it.
• Divide the dough into two equal portions and place each on a piece of parchment paper. With a rolling pin, roll each portion out into thin, uniform rectangles about ¼ inch thick.
• Spread a thin, even layer of raspberry preserves across one of the rolled dough rectangles, ensuring it covers the surface while leaving a small border around the edges.
• Starting from the long edge, carefully roll the layered dough tightly into a compact log. Wrap it in plastic wrap and refrigerate for at least one hour.
• While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• After your dough has chilled, extract the log from the refrigerator and slice it into ¼-inch rounds using a sharp knife.
• Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden brown.
• Once baked, allow the cookies to rest on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.