RASPBERRY SWIRLS
My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 11
Steps:
- Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY SWIRL COOKIES
Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.
Provided by IIJUAN12
Categories Desserts Cookies Filled Cookie Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 59.6 mg, Sugar 10.4 g
COCONUT AND RASPBERRY SWIRL COOKIES
Provided by Megan Mitchell
Categories dessert
Time 1h50m
Yield 18 to 20 cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
- With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
- Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
- Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
- Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
- Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Serve or store in an airtight container for up to 4 days.
SWIRL SHORTBREAD COOKIE SANDWICHES WITH RASPBERRY FILLING
The traditional British filling for these swirl sandwich cookies is raspberry or strawberry jam with buttercream frosting. Our cookies are made with homemade raspberry filling and a white chocolate mascarpone cream. These shortbread cookies look impressive, and they're easy to make if you follow this simple recipe trick: Refrigerate them before baking to re-solidify the butter so the cookies hold their shape in the oven.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 12 sandwich cookies
Number Of Ingredients 13
Steps:
- For the raspberry filling: Combine the raspberries, granulated sugar and lemon juice in a medium saucepan and heat over medium heat, crushing the fruit and stirring occasionally. Bring the mixture to a boil, whisk in the cornstarch and lower to a simmer. Simmer until slightly thickened, about 5 minutes. Remove from the heat and allow to cool to room temperature. Refrigerate until ready to use.
- For the cream filling: Add the white chocolate to a bowl fitted over a pot of simmering water to make a double boiler. Heat until the chocolate is fully melted, then remove the bowl and allow to cool slightly, 5 to 10 minutes.
- Once cool, whisk in the mascarpone and confectioners' sugar and continue to whisk until all lumps of sugar are dissolved and the mixture is smooth and velvety.
- For the cookie dough: Preheat the oven to 350 degrees F.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and vanilla to the bowl and continue to beat, scraping down the sides of the bowl as needed, until well incorporated, 60 to 90 seconds.
- Whisk together the flour and salt in a medium bowl. On low speed, add the flour mixture to the butter mixture and beat to combine. Add the milk and mix just a bit more until everything is incorporated. Transfer the dough to a piping bag fitted with a medium star tip.
- Line 2 baking sheets with parchment and pipe 1 1/2-inch circles of dough, about 12 on each sheet. Chill in the refrigerator for about 8 minutes.
- Bake until light golden brown on the sides, 12 to 15 minutes. Allow to cool on the baking sheets.
- Once all cookies have been baked and cooled, spoon the raspberry filling onto the bottom of half of the cookies. Scoop the cream filling into a piping bag fitted with a small round tip and pipe it on top of the raspberry filling. Use the remaining cookies as tops to create sandwich cookie.
RASPBERRY NUT PINWHEELS
I won first prize in a recipe contest with these yummy swirl cookies. The taste of raspberry and walnuts really comes through and they're so much fun to make!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Roll out dough between 2 sheets of waxed paper into a 12-in. square. Remove waxed paper. Spread dough with jam; sprinkle with nuts. Roll up tightly, jelly-roll style; cover. Refrigerate until firm, about 2 hours., Preheat oven to 375°. Uncover dough and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 9-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY SWIRL COOKIES
Beautiful delicate sugar cookie with red swirls of raspberry/coconut/walnut filling. I've been making these since I was 11, and I can't count how many times I've been asked for the recipe. I usually toast the coconut and walnuts for the raspberry filling. I love to make these as gifts or for cookie exchanges around Christmas. I think these came from a magazine, maybe "Southern Living."
Provided by ShaGun
Categories Dessert
Time 28m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 105.2, Fat 4.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 53.5, Carbohydrate 15.9, Fiber 0.5, Sugar 8.9, Protein 1.2
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