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@azadar.e.hussain711: #plzunfreezemyaccout🙏 #zaineditz😥 #100kviews #hy

Azadar e Hussain
Azadar e Hussain
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Saturday 08 August 2026 19:15:23 GMT
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Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!) 🌀🍇 These Raspberry Swirl Cookies are the perfect balance of rich, buttery shortbread and tart, fruity jam. The mesmerizing spiral design looks like it came from a professional bakery, but it is created using a simple
Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!) 🌀🍇 These Raspberry Swirl Cookies are the perfect balance of rich, buttery shortbread and tart, fruity jam. The mesmerizing spiral design looks like it came from a professional bakery, but it is created using a simple "Slice-and-Bake" technique. These are the ultimate make-ahead treat: you can keep the dough logs in the fridge or freezer and just slice fresh cookies whenever you need them! The jam caramelizes slightly in the oven, creating a chewy, sticky-sweet center that pairs perfectly with the crisp cookie edge. Here is the recipe and the step-by-step guide to creating these beautiful pinwheels. 🍪 Buttery Shortbread Dough 1 cup (227g) Unsalted butter, softened ¾ cup (150g) Granulated white sugar 1 large Egg 1 tsp Vanilla extract 2 ½ cups (310g) All-purpose flour ½ tsp Baking powder ½ tsp Salt 🍇 The Filling ½ cup Seedless Raspberry Jam (or preserves) 1 tbsp Cornstarch (prevents the jam from leaking out) 👩‍🍳 Baking & Rolling Steps: Cream the Base: In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes). Add the egg and vanilla; beat until combined. Add Dry Ingredients: Whisk the flour, baking powder, and salt together. Gradually add to the wet mixture on low speed. Mix just until a soft dough forms. Roll Out: Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about ¼-inch thick). Prepare the Jam: In a small bowl, whisk the raspberry jam with the cornstarch. This thickens the jam so it stays inside the spiral. Spread & Roll: Spread a thin, even layer of the jam mixture over the dough rectangles, leaving a small border at the edges. Starting from the long side, tightly roll the dough into a log. Chill: Wrap the logs tightly in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes). This is the most important step—if the dough is too soft, the spiral will smoosh when you slice it. Slice: Preheat oven to 350°F (175°C). Use a sharp knife to slice the cold log into ½-inch thick rounds. Bake: Place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes. The edges should be barely golden. Let cool completely on the baking sheet to firm up. #cookies #raspberry #recipes #baking #shortbread
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