Raspberry Swirl Cookies (Print)
Buttery spiral cookies stuffed with raspberry jam and finished with a white chocolate topping. These pretty treats are great for gifting or special days.
# Ingredients:
01 -
2 cups all-purpose flour, sifted.
02 -
1/2 cup granulated sugar.
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1 cup butter, brought to room temperature.
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1/2 teaspoon vanilla flavoring.
05 -
1/2 cup raspberry preserves.
06 -
1/4 cup melted white chocolate for topping.
# Steps:
01 -
Turn your oven to 350°F and prep a baking sheet with non-stick parchment.
02 -
Mix softened butter with sugar until smooth and creamy. Add vanilla, then work in the flour a little at a time to make the dough.
03 -
On a floured counter, pat or roll the dough to about 1/4 inch thickness.
04 -
Cover the surface of the dough evenly with raspberry preserves.
05 -
Roll the dough into a log and let it chill in the fridge for at least 30 minutes.
06 -
Slice the chilled roll into 1/4 inch discs and bake them for 12-15 minutes until edges are lightly browned.
07 -
Let the cookies cool fully before adding melted white chocolate drizzles.
# Notes:
01 -
Refrigerating the dough makes cutting easier and keeps the shape tight.
02 -
Want a little extra flair? Dust some powdered sugar on after adding the white chocolate.