Step 1: Make the Raspberry Swirl

In a small saucepan, mix raspberries, sugar, and lemon juice.

Cook over medium heat, smashing the berries, until thick and jammy (5–7 minutes).

Strain through a fine sieve to remove seeds. Let cool completely.

Step 2: Make the Shortbread Dough

Beat softened butter and powdered sugar until fluffy.

Add vanilla and mix.

Sift flour and salt, then slowly add to butter mixture. Mix until dough forms (it’ll look crumbly at first).

Step 3: Add the Raspberry Swirl

Drop small spoonfuls of raspberry puree onto the dough.

Gently fold — don’t overmix! You want pretty streaks.

Step 4: Shape the Cookies

Scoop 1 tablespoon of dough per cookie. Roll into balls.

Place on parchment-lined baking sheet. Gently press each ball to flatten.

Step 5: Chill

Chill the shaped cookies in the fridge for 20 minutes.

Step 6: Bake

Preheat oven to 325°F (165°C).

Bake cookies for 15–18 minutes until edges are just golden.

Cool on the baking sheet for 5 minutes, then move to a wire rack.

Step 7: Enjoy!

Dust lightly with powdered sugar if you like. Serve and enjoy!