Raspberry Swirl Cookies

These buttery, melt-in-your-mouth cookies have a beautiful raspberry swirl and a hint of vanilla, making them perfect for tea time or as a sweet treat!

Ingredients:

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract

For the Raspberry Filling:

• ½ cup raspberry jam (seedless preferred)
• 1 tbsp cornstarch (to thicken the jam, optional)

Instructions:

1. Prepare the Dough:
   • In a bowl, whisk together flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
   • Mix in the egg and vanilla extract until combined.
   • Gradually add the dry ingredients and mix until a smooth dough forms.
2. Roll & Add Raspberry Filling:
   • Divide the dough in half. Roll each portion into a 10×8-inch rectangle on parchment paper.
   • In a small bowl, mix raspberry jam and cornstarch (if using).
   • Spread a thin layer of raspberry jam evenly over the dough, leaving a small border around the edges.
3. Roll & Chill:
   • Carefully roll the dough into a log, starting from the longer side.
   • Wrap tightly in plastic wrap and chill for at least 1 hour (or up to overnight) to firm up.
4. Slice & Bake:
   • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the baking sheet.
   • Bake for 10-12 minutes, or until the edges are lightly golden.
5. Cool & Enjoy:
   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   • Optional: Dust with powdered sugar or drizzle with melted white chocolate for extra sweetness!

Would you like a variation, such as a lemon zest twist or a chocolate drizzle? 😊