Raspberry Swirl Shortbread Cookies

INGREDIENTS:

For the Shortbread Dough:

1 cup unsalted butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

For the Raspberry Swirl:

⅓ cup raspberry jam (seedless, if preferred)

DIRECTIONS:

1. Prepare the Dough:

In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.

Mix in the vanilla extract.

Gradually add the flour and salt, mixing just until combined. The dough will be soft but should not be sticky.

2. Add the Raspberry Swirl:

Roll out the shortbread dough between two sheets of parchment paper into a ¼-inch thick rectangle.

Spread the raspberry jam evenly over the dough.

Carefully roll the dough into a tight log, similar to a jelly roll. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up …