Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the butter and sugar together in a large mixing bowl until light and fluffy, then mix in vanilla extract.
- Gradually add flour to the mixture and combine until a cohesive dough forms.
- Roll the dough into two equal rectangles on parchment paper.
- Spread raspberry preserves across one rectangle and layer with the second rectangle.
- Roll the dough tightly into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Slice the chilled dough into ¼ inch thick rounds.
- Bake the cookies for 10-12 minutes until golden brown on the edges.
- Allow cookies to cool on baking sheets before transferring to a wire rack.
Nutrition
Notes
For best results, chill the dough for an hour before slicing and bake until edges are golden but centers remain soft. Experiment with different types of jams for variety.