Raspberry Swirl Cookies (Print Version)

# Ingredients:

01 - 1 cup of butter, softened and unsalted.
02 - 1/2 cup of sugar, granulated.
03 - 2 cups of plain flour.
04 - 1/2 teaspoon of vanilla.
05 - 1/2 cup raspberry jam.
06 - 1/4 cup melted white chocolate.

# Instructions:

01 - Set oven to 350°F and let it heat up.
02 - Cover a baking sheet with parchment paper.
03 - Mix sugar and butter until creamy. Stir in vanilla. Slowly add flour until fully blended.
04 - Roll dough on a floured surface, making it 1/4 inch thick.
05 - Evenly coat with the jam, making sure to leave edges clean.
06 - Roll dough into a log and chill in fridge for 30 minutes.
07 - Cut chilled dough into 1/4 inch disks and lay them out on the lined sheet.
08 - Bake for 12 to 15 minutes until edges are slightly golden. Let cook on a rack.
09 - Add a drizzle of melted white chocolate over cooled cookies.

# Notes:

01 - Cold dough slices neatly.
02 - Use other smooth jams to switch it up.
03 - Jam should stay away from the edges.
04 - You can freeze dough before drizzling chocolate.
05 - Cut slices with a good sharp knife.

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