Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Mix in flour and salt until combined, forming a dough.
- Divide dough in half. Roll each half into a rectangular shape on a floured surface.
- Spread raspberry jam evenly over one dough rectangle.
- Place the second dough rectangle on top, pressing lightly.
- Roll the layered dough into a log, then slice into 1/2-inch thick cookies.
- Place slices on prepared baking sheets and bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool, then dust with powdered sugar before serving.
Notes
- Ensure butter is softened for easier mixing.
- You can substitute raspberry jam with other berry jams.
- For a more decorative swirl, gently swirl the jam into the dough before rolling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg