Loaded with jammy sweetness, these buttery cookies go well with a cup of tea. Nuts and coconut add another layer of richness.
½ cup (1 stick) butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup raspberry jam
½ cup shredded coconut
¼ cup finely chopped walnuts
In a medium bowl, cream butter and sugar together by hand with back of a large spoon. Add vanilla and egg. Mix by hand until light and fluffy. Add flour, baking powder and salt, mixing until fully blended.
Form into a ball, wrap in plastic wrap and refrigerate until firm (several hours or overnight). Before rolling out dough, let stand at room temperature until soft enough to roll easily.
In a small bowl, combine jam, coconut and walnuts.
Between two sheets of waxed paper, roll dough into a 12-by-9-inch rectangle. Spread jam mixture evenly over dough to within ½-inch of edges. Roll up dough, jellyroll fashion, starting from long side. Wrap in plastic wrap and refrigerate until firm, several hours or overnight.
To bake, preheat oven to 375 degrees and line cookie sheets with parchment paper. Using a large, sharp knife, cut chilled dough into ¼-inch slices. (Wipe knife blade with damp paper towel every few slices, and turn the dough as necessary to keep the round shape.)
Place rounds two inches apart on cookie sheets. Bake 8–10 minutes or until edges are golden. Carefully remove from parchment and cool on cooling racks.
Note: Cookie dough logs may be stored in freezer for several months — remove from freezer, slice and bake!
Recipe courtesy of
Irene LeCourt of Mill Spring, a member of Rutherford EMC