Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- ⅔ cup (85 g) powdered sugar
- 1 tsp pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ tsp salt
- ⅓ cup raspberry jam (seedless preferred, but optional)
Instructions
- In a large bowl, cream the softened butter and powdered sugar together using an electric mixer on medium speed. Mix for 2–3 minutes until light and fluffy.
- Add vanilla extract and continue mixing until fully combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
- Shape the dough into a ball and place it between two sheets of parchment paper. Roll it into a rectangle about ½ inch (1.2 cm) thick.
- Remove the top parchment sheet and spread the raspberry jam evenly over the surface using a spoon or offset spatula.
- Carefully roll the dough into a tight log starting from one long side. Work slowly to keep the jam in place.
- Wrap the log in parchment paper or plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice the chilled dough log into ½-inch (1.2 cm) thick rounds using a sharp knife.
- Place the slices on the baking sheets, leaving 1 inch between each cookie.
- Bake for 12–15 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For cleaner swirls, freeze the log for 15 minutes before slicing.
Substitute raspberry jam with strawberry, apricot, or blueberry preserves for variation.
Add chopped pistachios or drizzle cooled cookies with melted white chocolate for extra texture and flavor.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 15