Buttery Raspberry Swirl (Print Version)

# Ingredients:

01 - 1/4 teaspoon salt.
02 - 1/4 cup raspberry jam.
03 - 1 1/2 cups all-purpose flour.
04 - 1/4 cup coarse sugar.
05 - 1/2 cup butter.
06 - 4 oz cream cheese.
07 - 1/2 cup chopped walnuts.

# Instructions:

01 - Toss the salt and flour into a food processor and give it a few buzzes to blend them together.
02 - Throw in the butter and cream cheese, then process it until it first becomes fine crumbs, then finally pulls into a dough ball.
03 - Pop the dough in the fridge and let it sit there for at least 2 hours to firm up.
04 - Warm up your oven to 375°F while you're waiting.
05 - Flatten the dough on a floured surface into a rectangle about 14 by 12 inches. Trim the edges if needed to square it up.
06 - Spread your jam over the dough evenly, then sprinkle the chopped walnuts on top.
07 - Roll it up tight from the long side, then slice it into pieces about 1/2-inch thick.
08 - Dip one face of each slice in the coarse sugar to give it a sweet topping.
09 - Set them on a baking sheet, sugar side up, and bake for 15-20 minutes until they turn a soft golden color.

# Notes:

01 - Store these cookies in a sealed container for up to a week to keep them fresh.
02 - They make a great addition to holiday swaps or as homemade gifts.

Back