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Raspberry Swirl Cookies
Raspberry Swirl Cookies
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Valentine's Day sugar cookies with raspberry jam, coconut, walnuts, and almond glaze.
Ingredients:
  • 0.5 cup flaked coconut
  • 0.25 cup walnuts
  • 0.5 cup raspberry jam
  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 0.75 cup confectioners' sugar
  • 1.75 tablespoons water
  • 0.5 teaspoon almond extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) then scatter coconut and walnuts onto a baking sheet.
  • Bake in the hot oven until the coconut and walnuts are nicely toasted for 5 to 7 minutes. Then, finely chop the walnuts after removing from the oven.
  • Mix together raspberry jam, coconut, and walnuts in a bowl until well combined.
  • Separate the cookie dough in half. Roll out one portion on a floured surface into a 12x7-inch rectangle. Spread half of the jam mixture over the dough, leaving a 1/2-inch border. Roll the dough into a log, ensuring the sides are sealed and the ends are open. Repeat the process with the remaining dough and jam. Wrap each dough log in plastic wrap and chill in the refrigerator until firm, about 1 hour.
  • Preheat your oven to 350 degrees F (175 degrees C) and unwrap the rolls.
  • Slice the dough into thin 1/4-inch pieces and lay them out neatly on a baking sheet.
  • Bake in the oven until edges just start to brown, for about 7 to 9 minutes. Allow cookies to cool for 1 minute on the baking sheet, then move them to wire racks.
  • In a bowl, whisk together confectioners' sugar, water, and almond extract until smooth. Drizzle the glaze over warm cookies.

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