Instructions

• In a large bowl, beat room temperature unsalted butter and granulated sugar with an electric mixer until light, fluffy, and pale, scraping down the sides as needed.
• Reduce mixer speed to low and gradually add all-purpose flour and salt until just combined, being careful not to overmix.
• Divide the dough in half and roll each half into a 9x12 inch, 1/4 inch thick rectangle on a lightly floured surface or between parchment paper.
• Evenly spread half of the raspberry preserves over each rolled dough rectangle, leaving a 1/2 inch border.
• Starting from a long side, carefully roll each dough rectangle tightly into a log to create a snug swirl.
• Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm, to facilitate easy slicing and maintain the swirl shape.
• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Unwrap chilled logs, slice into 1/4-inch thick rounds with a sharp knife, and place cookies about 1 inch apart on the prepared baking sheets.
• Bake for 12-15 minutes until edges are lightly golden; cookies will firm up as they cool.
• Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.