Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5ml) salt
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (170g) seedless raspberry jam
  • 1 tablespoon (15ml) water
  • 1/4 teaspoon (1.25ml) red food coloring (optional)

Instructions:

  1. Cream together butter and sugar until light and fluffy. Add salt and vanilla extract. Gradually add flour, mixing until just combined. Be careful not to overmix!
  2. Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. In a small saucepan, combine raspberry jam and water. Heat over low heat, stirring until smooth. If desired, add red food coloring for a more vibrant color. Let cool slightly.
  4. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Spread half of the raspberry jam mixture evenly over the dough. Roll up the dough tightly like a jelly roll. Repeat with the remaining dough and jam.
  5. Wrap each log of dough in plastic wrap and freeze for 15-20 minutes or chill in the fridge for 30 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat. Slice the chilled dough logs into ¼-inch thick rounds. Place cookies on prepared baking sheets, leaving some space between them.
  7. Bake for 12-15 minutes, or until the edges are lightly golden brown. Watch carefully to avoid burning.
  8. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.