1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
3. Gradually add flour and salt, mixing until a soft dough forms.
4. Divide dough in half. Roll each into a log, wrap in plastic, and chill 30 minutes (or freeze 15 mins).
5. Slice logs into ¼-inch rounds. Place on trays and press a small dimple into the center of each.
6. Fill each dimple with a tiny spoonful of raspberry jam.
7. Bake 12–15 minutes, until edges are pale golden. Let cool completely on a wire rack.
8. Make the drizzle: Melt white chocolate chips and coconut oil in 20-second bursts, stirring until smooth. Drizzle over cooled cookies.
9. Sprinkle with red & green sprinkles if desired. Let set before serving.

✨ Perfect for:
• Holiday cookie exchanges
• DIY gift boxes
• Festive dessert trays

💡 Make ahead: Store in an airtight container at room temp up to 2 weeks. Layer with parchment to prevent sticking.

PREP TIME & NUTRITION :
Prep Time : 20 mins + 30 mins chill , Cook Time : 14 mins , Total Time : 1 hr 4 mins , Servings : 24 cookies , Calories : 110 per cookie , Net Carbs: 12g , Fats: 7g , Protein: 1g