Raspberry Swirl Cookie (Printable Version)
# What You’ll Need:
01 -
1 tsp lemon juice.
02 -
1/4 tsp salt.
03 -
2 1/4 cups all-purpose flour.
04 -
1/2 cup granulated sugar.
05 -
1/3 cup raspberry jam, no seeds.
06 -
1 tsp cornstarch.
07 -
1 cup unsalted butter, make sure it's soft.
08 -
1 tsp vanilla extract.
# Steps To Make It:
01 -
Let your jam thicken up with cornstarch and lemon in a pot for a few minutes, then let it hang out and cool off.
02 -
Toss in the vanilla and stir it all together.
03 -
Get your mixer and whip the butter with sugar till it turns fluffy for a couple minutes.
04 -
Bit by bit, mix in salt and flour until it all comes together.
05 -
Split dough into two, then roll each out into rectangles on parchment.
06 -
Smooth that cooled jam all over your dough rectangles.
07 -
Roll those rectangles into logs using the parchment to help, then wrap in some plastic.
08 -
Let them chill for at least an hour so they firm up.
09 -
Crank your oven up to 350°F and lay out some parchment on baking trays.
10 -
Cut the dough logs into slices about 1/4 inch thick.
11 -
Bake them off for 12 to 15 minutes until the edges have a nice golden look.
12 -
Give cookies a 5-minute break on the tray, then switch them to a wire rack.
# Extra Notes:
01 -
Smooth raspberry jam makes the prettiest swirl.
02 -
Cold dough is key if you want neat slices.
03 -
Logs stash well in the freezer for three months.
04 -
Dust with powdered sugar if you're feeling fancy.