Community Pick
Raspberry Swirl Cookies
photo by limeandspoontt
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 1⁄2 cup butter, softened (not margarine)
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
-
Raspberry Filling
- 3⁄4 cup raspberry jam
- 1⁄2 cup coconut
- 1⁄3 cup finely chopped walnuts
directions
- Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
- In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
- Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
- Meanwhile, combine all ingredients for raspberry filling.
- On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
- Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.
Reviews
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Tasty and pretty easy. The quality of the jam used makes a huge difference!ETA: Dough was too crumbly the second time I made this (not sure why, but I might not have measured carefully) so I made thumbprints instead. Still good and even easier, but I had quite a bit of the filling left (which is going to be used as a delicious pancake topping!). ETA the third time I used less sugar in the dough (3/4 cup) to resemble Mark Bittman's one dough. Rolled it out between two sheets of parchment and then put in the fridge to chill. It was perfect and easy!
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I couldn't wait to make these cookies! I followed the directions exactly as written but need to make a few notes. I rolled the dough out to exactly the right measurements but there seemed to be to much filling. I didn't want to change it the first time I made it. So, either roll out out a bit bigger, or don't use all the filling. I believe the next time will be successful!
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I made two batches of these today, seriously , one of the best cookies I've ever eaten. I've never made a pinwheel of any kind before so I was hesitant, but I think I did well for my first time. Posted a photo of them cooling, not a fancy display or anything. The bottom is a slight bit crispy from some of the filling cooking, but the rest of it is pillowy. Just follow the directions and they'll be fine. The dough did seem dry in the dough ball/refrigerator stage , but it makes a wonderful, soft cookie.. so just go with it! Thanks for the recipe, delish!
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Just made these and they are certainly tasty. I did everything very carefully but could not come up with nice spirals like in the photo (the edges cracked and the jam was seeping out of the sides). The dough was a bit crumbly for me overall...but it really was more of a cosmetic issue. I don't care for coconut flakes so I omitted those...and I did try a few with apricot jam which was nice as well - but raspberry was the best. Chocolate might be a fun filling for these as well. I topped with a bit of powdered sugar to pretty them up a bit for a party which I thought was a nice touch.
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RECIPE SUBMITTED BY
I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.