Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together butter and sugar until fluffy and light, about 2-3 minutes. Mix in vanilla extract until smooth.
- Gradually add flour to the creamy mixture and fold until a cohesive dough forms.
- Divide dough into two portions and roll each into a thin rectangle on parchment paper.
- Spread raspberry preserves evenly over one rectangle, then place the second rectangle on top.
- Tightly roll the layered dough into a compact log and chill in plastic wrap for one hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, slice the dough log into ¼-inch rounds and arrange on baking sheets.
- Bake for about 10-12 minutes or until edges are golden brown.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Make sure the unsalted butter is softened. Avoid overmixing the dough.