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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Raspberry Swirl Cookies Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 c. all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ c. butter, softened
1 c. sugar
1 large egg
2 tsp. vanilla

Filling:
½ c. seedless raspberry jam
½ c. sweetened flaked coconut
¼ c. chopped toasted walnuts

Directions:
Directions:
Place flour, baking powder, and salt into a medium bowl and whisk to combine. Set aside.
Cream butter and sugar until smooth and fluffy. Beat in egg and vanilla. Add flour mixture and beat until just combined. Dump dough out onto a sheet of plastic wrap; flatten and form into a rectangle, wrap and refrigerate at least 1 hour. (Can be kept refrigerated overnight, just soften slightly before rolling out).
Mix jam and coconut together in a small bowl; set aside.
Roll out on a lightly floured surface into a 1/4 inch thick rectangle about 13" x 10".
Spread jam mixture over the dough leaving a 1/2 inch border. Sprinkle nuts over jam.
Starting at one long side roll up tightly like a jellyroll. Place seam side down on plastic, wrap and refrigerate for about 20 to 30 minutes.
Preheat oven to 375º F. Line 2 baking sheets with parchment paper.
Unwrap dough log and place on a cutting board. Slice crosswise into 1/2 inch thick rounds and place 1 inch apart on prepared cookie sheets; reshape into neat rounds if necessary.
Bake about 20 minutes, or until edges and bottom are golden.
Transfer to a wire rack to cool.

Number Of Servings:
Number Of Servings:
2 dozen cookies
Personal Notes:
Personal Notes:
This one takes a little time but is a very flavorful cookie that stores well in a tightly sealed container.
When rolling up the dough try to keep it the same size the entire length or you'll end up with all different size cookies.

 

 

 

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