Raspberry Swirl Cookies
Raspberry Swirl Cookies might be just the dessert you are searching for. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 106 calories, 1g of protein, and 4g of fat. This recipe serves 32. It is a good option if you're following a dairy free diet. Head to the store and pick up sugar cookie dough, walnuts, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.
Instructions
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.