Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream the softened unsalted butter and granulated sugar in a mixing bowl for 2-3 minutes until light and fluffy.
- Add the pure vanilla extract, mixing well.
- Gradually incorporate all-purpose flour until a cohesive dough forms.
- Roll out the dough into thin rectangles on parchment paper, spreading raspberry preserves over one rectangle.
- Place the second rectangle of dough on top and roll tightly into a log, then refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the dough log into ¼-inch rounds and arrange on baking sheets with space between each.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Use high-quality unsalted butter for the best flavor. Don’t skip chilling the dough to maintain shape while baking.