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Raspberry Swirls Recipe

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This recipe for Raspberry Swirls, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The DeNoon Family
Added: Sunday, May 28, 2006


2 2/3c. flour
1 tsp. baking soda
1/4 tsp. salt
3/4c. unsalted butter - softened
2/3c. sugar
2 egg whites
2 tsp. vanilla
1c. dried cranberries
3/4 tsp. raspberry preserves
1/4 tsp. cornstarch
1/4 tsp. nutmeg
1/4c. water

To prepare filling combine cranberries, preserves, nutmeg and water in a saucepan. Cook about 10 minutes, stirring frequently.
Cool about 10 minutes and then run through food processor with cornstarch until smooth. Cool.
To prepare dough, combine dry ingredients in medium bowl.
In large bowl, cream butter and sugar with electric mixer. Add eggs and vanilla. Gradually beat in flour mixture until smooth.
Divide dough in half, wrap in plastic wrap and refrigerate at least 30 minutes.
Roll each half between lightly floured sheets of wax paper to 12"x10" and 1/4" thick.
Spread half of filling on dough and roll like a jellyroll.
Freeze 1 hour. Repeat with other half.
Preheat oven to 350. Grease and flour baking sheets, or use parchment paper.
Cut roll into 1/3" slices and place on cookie sheet. Bake 11 to13 minutes until lightly brown on edges. Cool.
Yields 5 dozen.




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