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
- 1/3 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mix well.
- Gradually add dry ingredients, mixing until just combined.
- Divide dough in half. Roll out one portion on a floured surface into a rectangle.
- Spread raspberry jam evenly over the dough, then carefully roll it up.
- Slice into 1/2-inch thick cookies and place on prepared baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Cool on wire rack before serving.
Notes
- Ensure butter is softened for easy mixing.
- For a more vibrant swirl, gently manipulate jam into the dough before rolling.
- Store 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 (about 20g)
- Calories: 90 Kcal
- Sugar: 7g
- Sodium: 30mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg