Ingredients
Equipment
Method
Preparation
- Beat butter and sugar until fluffy. Add the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold this mixture into the butter mixture.
- Divide the dough and roll each portion between parchment paper into ¼-inch rectangles.
- In a small bowl, combine the raspberry jam and cornstarch.
- Spread the jam evenly over the rolled dough, then roll tightly and wrap in plastic wrap.
- Refrigerate the logs for 2 hours or freeze for 30 minutes.
- Slice the logs into ½-inch thick rounds and bake at 350°F for 10–12 minutes.
- Let the cookies cool before transferring to a container.
Nutrition
Notes
These cookies can be customized with different jams or add-ins like chocolate chips or lemon zest.