Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla, mixing well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients into wet mixture, mixing until combined.
- Divide dough in half. Roll each half into a rectangle on a floured surface.
- Spread raspberry jam evenly over one rectangle. Roll up tightly to form a log.
- Slice into 1/2-inch rounds and place on prepared baking sheets.
- Bake for 12-15 minutes or until edges are golden.
- Allow cookies to cool on a wire rack before serving.
Notes
- Chill the dough for 30 minutes for cleaner slices.
- Use high-quality raspberry jam for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg