Swirled Raspberry Cookies (Print Version)
Soft, buttery cookies wrapped in swirls of raspberry jam and finished with smooth white chocolate. A great choice for celebrations or gifts.
# Ingredients:
01 -
1/2 cup raspberry jam.
02 -
1 cup softened unsalted butter.
03 -
2 cups of plain flour.
04 -
1/4 cup melted white chocolate for drizzling.
05 -
1/2 teaspoon of vanilla essence.
06 -
1/2 cup granulated sugar.
# Steps:
01 -
Set your oven to 350°F and cover a baking tray with parchment.
02 -
Whip butter and sugar into a creamy texture. Add vanilla. Slowly work in flour until you have a dough.
03 -
Flatten dough on a flour-dusted surface until it's around 1/4 inch thick.
04 -
Spread raspberry jam across the entire surface of the dough.
05 -
Roll it up into a log shape and pop it in the fridge for half an hour.
06 -
Slice into 1/4 inch pieces and bake for 12 to 15 minutes till the edges are golden.
07 -
Let them cool completely. Drizzle white chocolate over the top once they're cold.
# Helpful Notes:
01 -
Cool the dough in the fridge first to make slicing easier.
02 -
Optional: sprinkle powdered sugar once the chocolate has set.