Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream 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 to wet, mixing until combined.
- Divide dough in half. Roll each into a 1/4-inch thick rectangle.
- Spread raspberry jam evenly over one rectangle, then place the second rectangle on top.
- Gently press to seal and swirl the jam into the dough with a knife or toothpick.
- Cut into 2-inch squares or shapes, place on prepared baking sheets.
- Bake for 12-15 minutes or until edges are golden.
Notes
- Use high-quality raspberry jam for the best flavor.
- Chill the dough if it becomes sticky for easier handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160 Kcal
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg