Ingredients
Equipment
Method
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in vanilla extract.
- Add flour and salt. Mix until a soft dough forms.
- Divide dough in half. Leave one half plain.
- Mix raspberry jam (and food coloring if using) into the second half.
- Roll each dough between parchment paper into equal rectangles.
- Stack raspberry dough over plain dough.
- Roll tightly into a log. Wrap and chill for 1 hour.
- Slice into ¼-inch rounds.
- Bake at 350°F (175°C) for 12–15 minutes until edges are lightly golden.
- Cool completely before serving.
Notes
1️⃣ Chill Time is Essential
Do not skip chilling the dough. It helps keep the swirl shape intact and prevents spreading.
2️⃣ Use Seedless Jam
Seedless raspberry jam gives a cleaner swirl and smoother texture.
3️⃣ Even Rolling Tip
Roll both dough layers to the same thickness to achieve a perfect spiral.
4️⃣ Storage
Store in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 2 months. 5️⃣ Make-Ahead Tip You can refrigerate the log for up to 24 hours before baking.
They can also be frozen for up to 2 months. 5️⃣ Make-Ahead Tip You can refrigerate the log for up to 24 hours before baking.