Raspberry Swirl Cookies (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oven to 350°F.
02 - Line baking sheet with parchment.
03 - Cream butter and sugar until fluffy. Add vanilla. Gradually mix in flour.
04 - Use floured surface. Roll to 1/4 inch thick.
05 - Spread jam evenly. Keep away from edges.
06 - Roll into log. Refrigerate 30 minutes.
07 - Slice log into 1/4 inch rounds. Place on baking sheet.
08 - Bake 12-15 minutes until edges golden. Cool completely on wire rack.
09 - Drizzle with melted white chocolate.

# Notes:

01 - Chill dough well for clean cuts.
02 - Use any smooth jam for variations.
03 - Don't spread jam too close to edges.
04 - Can freeze before adding chocolate drizzle.
05 - Use sharp knife for slicing.

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