Raspberry Swirl Cookies
Loaded with jammy sweetness, these buttery cookies go well with a cup of tea. Nuts and coconut add another layer of richness.
Ingredients
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½ cup (1 stick) butter, softened
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1 cup granulated sugar
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1 teaspoon vanilla
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1 egg
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2 cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup raspberry jam
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½ cup shredded coconut
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¼ cup finely chopped walnuts
Directions
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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.
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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.
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In a small bowl, combine jam, coconut and walnuts.
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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.
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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.)
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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!
Comments (1)
Erin |
August 23, 2019 |
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