Ingredients:

For the Shortbread Dough:

1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

For the Raspberry Swirl:

⅓ cup raspberry jam (seedless, if preferred)

Instructions:

1. Prepare the Dough:
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract.
Gradually add the flour and salt, mixing just until combined. The dough will be soft but should not be sticky.

2. Add the Raspberry Swirl:
Roll out the shortbread dough between two sheets of parchment paper into a ¼-inch thick rectangle.
Spread the raspberry jam evenly over the dough.
Carefully roll the dough into a tight log, similar to a jelly roll. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up.

3. Slice and Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using a sharp knife, slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.

4. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy as is, or dust lightly with powdered sugar for an extra special touch!