Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy, then mix in the vanilla extract.
- Gradually add the flour until a dough forms.
- Roll the dough on a lightly floured surface to about ¼ inch thickness and spread the raspberry jam evenly over it.
- Carefully roll the dough into a log, keeping the jam inside, and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Slice the log into ¼ inch thick rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool completely on a wire rack and drizzle with melted white chocolate before serving.
Notes
Soften the butter but do not melt it for better texture. Chill the log well for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg