Raspberry Swirl Cookies (Print Version)

# Ingredients:

01 - 1/2 cup table sugar.
02 - 1 cup soft unsalted butter.
03 - 1/4 cup melted white chocolate.
04 - 2 cups plain flour.
05 - 1/2 cup raspberry spread.
06 - 1/2 teaspoon vanilla flavor.

# Instructions:

01 - Set your oven to 350°F.
02 - Cover a baking tray using parchment paper.
03 - Beat butter and sugar until creamy. Add vanilla, then slowly work in the flour.
04 - On a floured counter, roll it out to about a quarter-inch thick.
05 - Evenly coat with jam, avoiding the edges.
06 - Form into a log shape and pop it in the fridge for half an hour.
07 - Slice the chilled dough into quarter-inch discs and lay them on the tray.
08 - Pop them in the oven for 12-15 minutes, until edges are golden. Cool fully on a rack.
09 - Finish by drizzling melted white chocolate over the cooled cookies.

# Notes:

01 - Chilling helps create cleaner slices.
02 - You can swap raspberry jam for your favorite type.
03 - Avoid spreading jam too close to the outside.
04 - Freeze cookies ahead of time if skipping the drizzle.
05 - Cutting works better with a sharp blade.

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