These slice-and-bake shortbread cookies are a cherished family secret, with cold butter creating a crisp, crumbly texture that melts in your mouth. The raspberry swirl adds a burst of tangy sweetness, making them perfect for a cozy afternoon tea or as a thoughtful gift. I’ve been baking these for over five decades, and they never fail to bring smiles.

These slice-and-bake shortbread cookies are a game-changer for busy bakers, offering the rich, buttery flavor of traditional shortbread with minimal effort. The secret lies in keeping the butter cold to achieve a crisp, melt-in-your-mouth texture, while the raspberry swirl adds a vibrant pop of fruitiness. For perfectly uniform dough, I recommend using a heavy-duty pastry blender to cut the butter without warming it. Learn more about the Grandma’s secret techniques for flawless results.

Ingredients

• 2 cups all-purpose flour (250g)
• 1/2 cup granulated sugar (100g)
• 1/4 teaspoon salt
• 1 cup unsalted butter (226g), cold and cubed
• 1/4 cup thick raspberry jam
• 1 teaspoon vanilla extract (optional)

Instructions

1. In a medium bowl, whisk together flour, sugar, and salt until well combined.
2. Add cold, cubed butter. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This ensures a flaky texture.
3. Mix in vanilla extract if using. Then, gently knead the mixture in the bowl just until it comes together to form a dough. Do not overmix, or the cookies will be tough.
4. Divide the dough in half. Shape each portion into a log approximately 8 inches long and 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Remove one dough log from the refrigerator. Using a sharp knife, slice the log in half lengthwise. Spread 2 tablespoons of raspberry jam evenly over the cut surface of one half. Place the other half on top, jam-side down, and press gently to adhere. Wrap the filled log in plastic wrap and refrigerate for another hour to set the jam.
6. Repeat step 5 with the second dough log.
7. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
8. Remove filled logs from refrigerator. Using a sharp knife, slice into 1/4-inch thick rounds. Place rounds on prepared baking sheets, spacing about 1 inch apart.
9. Bake for 12-15 minutes, or until edges are lightly golden. The centers may appear soft but will firm up as they cool.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.