Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar until creamy. Add the egg and vanilla, mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide dough in half. Flatten each half into discs, wrap in plastic, and chill for 30 minutes.
- Roll each dough disc into a rectangle on a lightly floured surface. Spread raspberry jam evenly over one rectangle.
- Place the second rectangle on top, and gently roll over to seal.
- Using a sharp knife, cut into approximately 1/4-inch thick slices. Place slices on prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool before serving.
Notes
- Chilling the dough helps achieve clean swirls.
- You can substitute raspberry jam with other fruit preserves.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (approx. 24 cookies total)
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg