Raspberry Swirl Cookies
Ingredients:
For the Cookie Dough:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup 2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Filling:
1/2 cup raspberry jam seedless preferred
Directions:
Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the Dough:
Divide the dough into two equal portions. Flatten each portion into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll and Spread the Jam:
On a lightly floured surface, roll out one portion of dough into a rectangle about 10×12 inches. Spread half of the raspberry jam evenly over the dough, leaving a 1/4-inch border along the edges.
Starting from one long side, carefully roll the dough into a tight log. Repeat with the second portion of dough and remaining jam.
Chill the Logs:
Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm.
Slice and Bake:
Preheat your oven to 350F 175C. Line baking sheets with parchment paper.
Using a sharp knife, slice the logs into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Prep Time: 20 minutes Chill Time: 3 hours Cooking Time: 12 minutes Total Time: 3 hours 32 minutes
Kcal: 120 kcal per cookie Servings: 24 cookies
#RaspberrySwirlCookies #HolidayBaking #HomemadeCookies #BerryDesserts #CookieRecipes