Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add in the egg and vanilla extract, mixing on low until smooth, about 1 minute.
- Gradually mix in the all-purpose flour, powdered sugar, and salt until the dough comes together without overmixing.
- For the raspberry swirl, purée fresh raspberries in a blender or warm raspberry jam in the microwave.
- Roll out the dough on a floured surface into a 1/4 inch thick rectangle and spread the raspberry mixture on top.
- Roll the dough tightly into a log shape, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C). Slice the chilled log into rounds and arrange on a baking sheet.
- Bake for 10-12 minutes or until the edges are golden. Cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Nutrition
Notes
For best results, ensure all ingredients are at room temperature. Chilling the dough is essential for maintaining the cookie shape while baking.