Swirl Raspberry Cookies (Print Version)
# Ingredients:
01 -
1/2 teaspoon kosher salt.
02 -
1/3 cup smooth raspberry jam.
03 -
1 1/2 cups sifted all-purpose flour.
04 -
Powdered sugar to sprinkle on top.
05 -
1/2 cup softened unsalted butter.
06 -
8 ounces softened cream cheese.
# Instructions:
01 -
Beat together the softened butter and cream cheese until nicely combined. Stir in the salt and sifted flour until it all comes together in a dough.
02 -
Flatten the dough into a thick disc shape, wrap it in plastic wrap, and pop it in the fridge for about 30 minutes.
03 -
Roll the dough out to make a rectangle about 10x30 inches. Spread the jam over it, but leave an empty gap of about half an inch on one of the short sides.
04 -
Start rolling the dough into a log from the side with jam, and seal the clean side. Chill the rolled dough for 15 minutes.
05 -
Cut the log into slices about 1/4 inch thick. Bake the slices at 375°F for 17-20 minutes until the edges turn golden brown. Let them cool and finish with a sprinkle of powdered sugar.
# Notes:
01 -
Chilling twice makes the dough easier to manage.
02 -
Use string or floss to slice cleanly.