Prep Tips:

Ensure butter is softened for easy creaming.​

Use seedless jam to prevent seeds from affecting the texture.​

Chill the dough to make slicing easier and to maintain cookie shape during baking.​

Cooking Steps:

Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.​

Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.​

Add Vanilla and Flour: Mix in vanilla extract, then gradually add flour until a dough forms.​

Recipes by Clare

Roll Out Dough: On a floured surface, roll dough into a rectangle about ¼ inch thick.​

Spread Jam: Evenly spread raspberry jam over the dough.​

Roll and Chill: Carefully roll the dough into a log, wrap in plastic wrap, and refrigerate for 30 minutes.​

Slice and Bake: Cut the chilled log into ¼ inch slices and place on the prepared baking sheet. Bake for 12-15 minutes until edges are lightly golden.​

Cool and Drizzle: Allow cookies to cool on a wire rack. Drizzle with melted white chocolate if desired.​

 

Troubleshooting:

Dough Cracking: If the dough cracks while rolling, let it sit at room temperature for a few minutes to soften.​

Jam Leakage: Avoid overfilling with jam to prevent it from leaking during baking.​

Uneven Slices: Use a sharp knife and chill the dough thoroughly for clean slices.