Swirled Raspberry Cookies (Print Version)

# Ingredients:

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

# Instructions:

01 - Set oven to 350°F and cover baking tray with parchment paper.
02 - Blend the butter with sugar until creamy. Stir in the vanilla and gradually mix in the flour.
03 - Roll out the dough to 1/4 inch thickness. Smear on the jam, then roll tightly into a log shape.
04 - Let the log chill in the fridge for 30 minutes so it firms up.
05 - Cut the log into even rounds and bake for 12-15 minutes, or until edges are lightly golden.
06 - Let them cool all the way, then drizzle your melted white chocolate on top.

# Notes:

01 - Chilling makes slicing easier.
02 - Dust with powdered sugar if you'd like.
03 - Try to cut all slices evenly.

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