Raspberry Swirl Cookies recipe
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Ingredients
- ½ cup flaked coconut ¼ cup walnuts ½ cup raspberry jam 1 (18 ounce) package refrigerated sugar cookie dough ¾ cup confectioners' sugar 1 ¾ tablespoons water ½ teaspoon almond extract
Nutrition Info
- 109.4 caloriescarbohydrate: 16.1 gcholesterol: 1.7 mgfat: 4.9 gfiber: 0.2 gprotein: 0.7 gsaturatedFat: 1.5 gservingSize: -sodium: 59.6 mgsugar: 10.4 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Swirl Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
Combine raspberry jam, coconut, and walnuts together in a bowl.
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.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
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.
Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth, drizzle over warm cookies.