Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 2 tablespoons milk
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add flour, mixing until a soft dough forms. Divide dough in half.
- On a floured surface, roll out half of the dough into a rectangle. Spread raspberry jam evenly over it.
- Roll out the second dough half and place over the jam layer. Roll gently to seal the layers.
- Slice the rolled dough into 1/4-inch thick cookies and place on baking sheets.
- Bake for 12-15 minutes or until edges are golden. Let cool.
- Mix milk and powdered sugar to make glaze. Drizzle over cooled cookies before serving.
Notes
- Ensure butter is softened for easy creaming.
- You can substitute fresh raspberry puree for jam for a different flavor profile.
- Cookies taste even better after chilling for an hour before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking, no refrigeration required
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg