Raspberry Swirl Shortbread Cookies (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 1/2 cup granulated sugar.
03 - 1 teaspoon vanilla extract.
04 - 2 1/4 cups all-purpose flour.
05 - 1/4 teaspoon salt.
06 - 1/3 cup seedless raspberry jam.
07 - 1 teaspoon cornstarch.
08 - 1 teaspoon lemon juice.

# Instructions:

01 - Heat raspberry jam, cornstarch, and lemon juice until thickened. Cool completely.
02 - Cream butter and sugar until fluffy. Add vanilla, then gradually mix in flour and salt.
03 - Roll dough into rectangles, spread with raspberry mixture, then roll into logs using parchment paper.
04 - Wrap logs in plastic and refrigerate for at least 1 hour until firm.
05 - Heat oven to 350°F. Line baking sheets with parchment paper.
06 - Cut logs into 1/4-inch rounds. Bake 12-15 minutes until edges are golden.

# Notes:

01 - Use seedless jam for smoothest swirls.
02 - Dough can be made ahead and frozen.
03 - Chill sliced cookies if spreading occurs.

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