Raspberry Swirl Cookies
Recipe information
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Cooking:
25 min.
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Servings per container:
32
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Source:

Ingredients for - Raspberry Swirl Cookies

1. Flaked coconut - ½ cup
2. Walnuts - ¼ cup
3. Raspberry jam - ½ cup
4. Refrigerated sugar cookie dough - 1 (18 ounce) package
5. Confectioners' sugar - ¾ cup
6. Water - 1 ¾ tablespoons
7. Almond extract - ½ teaspoon

How to cook deliciously - Raspberry Swirl Cookies

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.

2. Stage

Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.

3. Stage

Combine raspberry jam, coconut, and walnuts together in a bowl.

4. Stage

Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.

5. Stage

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.

6. Stage

Cut dough into 1/4-inch thick slices and arrange on a baking sheet.

7. Stage

Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.

8. Stage

Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.