Raspberry Swirl Cookies recipe
All Recipes Dessert Recipes Cookies Filled Cookie RecipesIngredients
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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
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109.4 calories
carbohydrate: 16.1 g
cholesterol: 1.7 mg
fat: 4.9 g
fiber: 0.2 g
protein: 0.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 59.6 mg
sugar: 10.4 g
transFat: : -
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.