Raspberry Swirl Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raspberry jam

Preparation Time:

20 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the dough in half. In one half, stir in the raspberry jam until evenly incorporated.
7. On a lightly floured surface, roll out the plain dough to a 12x8-inch rectangle.
8. Spread the raspberry dough evenly over the plain dough, leaving a 1-inch border around the edges.
9. Roll up the dough from the long side and slice into 1-inch thick cookies.
10. Arrange the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden brown.
11. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie: * Calories: 150 * Total Fat: 8g (5g saturated) * Cholesterol: 25mg * Sodium: 100mg * Carbohydrates: 20g (18g sugar) * Protein: 2g

Dish Characteristics:

• Buttery and crumbly texture
• Sweet and tangy raspberry filling
• Perfect for dessert or a special treat

User Comments:

• "These cookies were so easy to make and they turned out perfectly!"
• "The raspberry filling is the perfect balance of sweet and tart."
• "I love the combination of the plain and raspberry dough."
• "These cookies were a hit at my party!"
• "I will definitely be making these cookies again."

Special Precautions and Tips:

• Make sure to chill the dough for at least 30 minutes before rolling and cutting to prevent it from becoming too sticky.
• If the raspberry jam is too thick, you can microwave it for a few seconds to thin it out.
• Store the cookies in an airtight container at room temperature for up to 3 days.