Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix softened butter and sugar until creamy. Add vanilla and beat well.
- Gradually incorporate the flour and salt, mixing until a dough forms.
- Divide the dough into two equal parts and roll each into a flat circle.
- Spread raspberry jam over one dough circle, then place the second on top. Gently press to adhere.
- Carefully roll the dough into a log, then refrigerate for 30 minutes.
- Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes or until edges are golden. Cool on wire racks and garnish with fresh raspberries if desired.
Notes
- Ensure the dough is well chilled before slicing for clean cuts.
- Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg