Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream softened unsalted butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Gently mix in the vanilla extract until fully incorporated.
- Gradually add all-purpose flour to the creamed mixture, stirring until a soft dough forms.
- Roll the dough out on a lightly floured surface to about ¼ inch thickness.
- Spread raspberry jam evenly over the rolled-out dough, leaving a half-inch border.
- Carefully roll the dough into a tight log, wrap in plastic wrap, and refrigerate for 30 minutes.
- Slice the chilled dough into ¼ inch rounds and arrange them on the prepared baking sheet.
- Bake for 12-15 minutes until the edges are lightly golden.
- Cool the cookies on a baking sheet before transferring to a wire rack; drizzle with melted white chocolate when cooled.
Nutrition
Notes
Ensure butter is softened but not melted. Chilling helps maintain cookie shape during baking. Allow cookies to cool completely before drizzling chocolate to avoid melting.