Kitchen Equipment You’ll Need
Mixing bowls
Electric mixer
Rubber spatula
Plastic wrap
Sharp knife
Baking sheet
Parchment paper
Tips for Success
Use softened, not melted, butter for proper texture. Chill the dough thoroughly to ensure clean slicing and well-defined swirls. Don’t overmix once the jam is added to preserve the marbled look. Slice evenly for uniform baking. Let cookies cool fully before storing.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry jam or preserves
Directions
In a mixing bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla and mix well. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture until a dough forms. Flatten the dough and spoon raspberry jam over the surface. Fold the dough gently to create swirls—do not overmix. Shape into a log, wrap in plastic, and chill for at least 2 hours. Preheat oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place on the prepared sheet. Bake for 10–12 minutes, until edges are lightly golden. Cool on the pan briefly, then transfer to a wire rack.
Additional Tips or Variations
Try using different fruit jams like blackberry or apricot. Add a drizzle of white chocolate for a decorative finish. Mix in finely chopped pistachios or almonds for added crunch. Dust cooled cookies with powdered sugar for a festive touch.