I must tell you that raspberries are one of my favorite fruits. I know I previously said bananas… and don’t get me wrong, I love fresh bananas. But, when it comes to cooked fruits, I’d have to go raspberries all the way without any doubt in my mind. That’s what turned me on to these cookies, my love of raspberries. Not to mention their cute swirl in the center.
There is nothing like fresh berries to remind you that summer has just arrived. You don’t even have to go outside to know that summer is in full swing… at least it is here in Saint Louis. Just check out the produce aisles stocked top to bottom with fresh berries and peaches and you’ll know.
So, here’s the recipe:
Raspberry Swirl Cookies
Adapted from Better Homes and Gardens Homemade Cookies
Makes about 50-60 cookies
1/2 c. unsalted butter, room temperature
2 3/4 c. all-purpose flour
1 c. sugar
3 tbsp. milk
1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
3/4 c. seedless raspberry jam
1 1/2 tsp. cornstarch
With an electric mixer set on medium speed, beat butter until light and fluffy. Add sugar and cream until fully combined. Add egg, milk, and vanilla extract. Beat until combined.
In a separate bowl, combine flour, baking powder, and salt. Slowly add into wet ingredients and mix until just combined. Do not over-mix. Cover and refrigerate for one hour or until the dough is easy to handle.
Meanwhile, add jam and cornstarch to a small saucepan set to medium heat. Cook until bubbles appear and the mixture is hot. Continue to heat and stir for one more minute, until the mixture coats the back of a spoon. Remove from heat, transfer to a separate bowl, and cover. Leave to cool on the counter.
Once the dough is cool, separate into two equal pieces. Working with each piece separately, place on a piece of wax paper. Cover with another sheet of wax paper. With a rolling pin, roll to about 12 x 8 inches. Remove the top sheet of wax paper. Use a knife to make straight edges. This step is important as it makes for an easier rolling process.
Cover with half of the cooled jam mixture. From the short side of the dough, roll up each sheet into a cylinder, like a jelly roll, as tightly as possible, removing the wax paper as you go. Press dough slightly on the edges to seal. Repeat with remaining dough. Transfer each cylinder to a piece of parchment paper or plastic wrap and cool in the refrigerator for at least four hours and up to 24.
Once the dough is cooled and hard, remove from parchment paper of plastic wrap. Cut into 1/4-inch pieces and place on a lined cookie sheet.
Bake in a 375 degree Fahrenheit oven for 8-10 minutes or until the bottom of the cookie is golden brown. Transfer to a wire cooling rack.