Description
These Raspberry Swirl Cookies are a delightful combination of buttery cookie dough, sweet raspberry jam, and a white chocolate drizzle. Perfect for holidays, tea parties, or as an elegant homemade treat, these cookies are as beautiful as they are delicious!
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add vanilla extract, then gradually mix in the flour until a soft dough forms.
- Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
- Spread Jam: Evenly spread the raspberry jam over the dough, leaving a small border around the edges.
- Form the Log: Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
- Slice and Bake: Slice the chilled dough log into ¼-inch rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool completely on a wire rack.
- Drizzle with White Chocolate: Drizzle the cooled cookies with melted white chocolate for a decorative and flavorful finish.
Notes
- Chill for Precision: Chilling the dough log makes it easier to slice and helps the cookies hold their shape during baking.
- Extra Decoration: Sprinkle powdered sugar over the white chocolate drizzle for an elegant touch.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days
