Raspberry Rosette Butter Cookies

Preheat oven to 350 F.

1. Beat the butter, sugar, salt, and vanilla in a bowl of stand mixer fitted with the paddle attachment (or with hand mixer), on high speed until combined and creamy.
2. Reduce the mixer's speed to lowest and slowly add/drizzle in the sifted flour, then 1 tsp of heavy cream. Mix on lowest speed until combined and pliable. Add another 1 tsp of heavy cream if needed.
3. Transfer the dough into a piping bag fitted with a large open star piping tip (1M by wilton). Pipe the rosettes onto a parchment paper or perforated baking mat lined baking sheet, leaving 1 inch of space between each.
4. Using a 1/2 tsp measuring spoon dipped in water press and swipe in centers of each piped rosette to create an indentation. Fill the centers with 1/2 tsp of raspberry jam and sprinkle some sparkling sugar.
5. Freeze the cookies for 10-15 minutes before baking to prevent mishaping or access spreading during baking.
6. Bake on the middle rack for 12-14 minutes until the edges are set. Once baked, remove from the oven, allow to cool on the baking sheet before transferring onto the cooling rack. Enjoy!