Raspberry Swirl Cookies

Instructions:

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add Vanilla: Mix in the vanilla extract.
3. Combine Dry Ingredients: Gradually add the flour and salt, mixing until just combined to form a dough.
4. Chill Dough: Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll Out Dough: On a lightly floured surface, roll out one disk of dough into a 1/4-inch thick rectangle.
7. Spread Jam: Spread half of the raspberry jam evenly over the dough, leaving a small border.
8. Roll Dough: Roll the dough into a log, starting from a long side. Repeat with the second disk of dough.
9. Slice and Bake: Slice each log into 1/2-inch thick cookies and place them on the prepared baking sheet. Bake for 12-15 minutes, or until lightly golden.
10. Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.