Raspberry Cookie Swirls (Print Version)
# Ingredients:
01 -
1/2 teaspoon kosher salt.
02 -
8 ounces cream cheese, at room temp.
03 -
1/3 cup raspberry jam, no seeds.
04 -
1/2 cup butter, at room temp.
05 -
1 1/2 cups sifted all-purpose flour.
06 -
Powdered sugar to sprinkle on top.
# Instructions:
01 -
Beat cream cheese and butter together until smooth. Add sifted flour and salt. Mix until it comes together like dough.
02 -
Form dough into a flat circle. Wrap it up in plastic and set it in the fridge for half an hour.
03 -
Roll the dough into a long rectangle, 10x30 inches. Spread jam over it but leave one end plain with no jam (about 1/2 inch).
04 -
Roll into a log starting at the jam-covered side. Press the plain edge to seal it. Pop it back in the fridge for 15 minutes.
05 -
Cut the chilled log into slices about 1/4 inch thick. Lay the slices on a baking sheet and bake at 375°F for 17-20 minutes, or until the edges get golden. Let them cool before adding powdered sugar.
# Notes:
01 -
Chilling the dough twice makes it easier to handle.
02 -
For neat cookie slices, use a piece of thread.