Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- Fresh raspberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and sugar until creamy.
- Add egg and vanilla, beat until combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until dough forms.
- Divide dough into two equal parts. On a floured surface, roll each into a rectangle about 1/4 inch thick.
- Spread raspberry jam evenly over one dough rectangle.
- Place the second rectangle on top and gently press to seal.
- Carefully roll the layered dough into a log. Chill for 30 minutes.
- Slice into 1/4 inch thick cookies and place on prepared baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Allow cookies to cool before serving. Garnish with fresh raspberries if desired.
Notes
- Chilling the dough helps achieve cleaner swirls and easier slicing.
- Use high-quality raspberry jam for the best flavor.
- Cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg