Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients to wet ingredients until combined.
- Divide dough in half. In one half, gently fold in raspberry jam to create a swirl effect.
- On a floured surface, roll each dough half into a rectangle about 1/4 inch thick.
- Spread the raspberry dough over the base dough, then roll up tightly to form a log.
- Slice into 1/4-inch thick cookies and place on the prepared baking sheet.
- Bake for 12-15 minutes until golden brown around edges.
- Let cool on wire racks before serving.
Notes
- For a more pronounced swirl, gently fold raspberry jam into the dough with a spatula before rolling.
- Store cookies in an airtight container for up to 5 days.
- 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: 25mg