Raspberry Swirl Cookies
Delightful cookies that combine rich buttery dough with raspberry jam for a perfect balance of flavors and textures.
Ingredients
Cookie Dough
- ½ cup softened butter Ensure butter is at room temperature
- ½ cup granulated sugar
- 1 large egg Room temperature preferred
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour Spoon & leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
Raspberry Filling
- ¾ cup raspberry jam Preferably seedless
- ½ cup sweetened shredded coconut
- ⅓ cup finely chopped walnuts Optional
Instructions
Preparation
- Gather all ingredients.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- In a small bowl, stir the raspberry jam, shredded coconut, and optional walnuts together.
Assembly and Baking
- Divide the dough into two equal halves and roll each half into a rectangle about ¼-inch thick.
- Spread raspberry filling evenly over each rectangle, leaving a small border around the edges.
- Roll each rectangle into a log and wrap in parchment paper. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Slice chilled logs into ½-inch pieces and place on prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are versatile and can be served with tea or coffee. Consider adding a sprinkle of powdered sugar for presentation or serving with ice cream.