Raspberry Swirl Cookies
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Flaked Coconut1 cup
Walnut1 cup
Raspberry Jam3 cup
Sugar (confectioners')1.75 tbsps
Water1 tsp
Almond ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spread coconut and walnuts onto a baking sheet
3
Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes
4
Remove from oven and finely chop walnuts
5
Combine raspberry jam, coconut, and walnuts together in a bowl
6
Divide cookie dough in half
7
Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface
8
Spread half the jam mixture over rolled dough to within 1/2 inch of the edges
9
Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open
10
Repeat with remaining dough and jam mixture
11
Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour
12
Preheat oven to 350 degrees F (175 degrees C)
13
Remove plastic wrap from rolls
14
Cut dough into 1/4-inch thick slices and arrange on a baking sheet
15
Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes
16
Cool cookies for 1 minute on the baking sheet and transfer to wire racks
17
Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies