Raspberry Swirl Cookies
Indulge in the delicate flavors of Raspberry Swirl Cookies, featuring airy cream cheese dough, sweet raspberry jam, and a dusting of powdered sugar for a festive touch. Perfect for holiday celebrations or a luxurious treat.
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Servings: 30 Cookies
Ingredients
- 8 ounces of cream cheese softened
- 1/2 cup of unsalted butter softened
- 1 and 1/2 cups of all-purpose flour sifted
- 1/2 teaspoon of kosher salt
- 1/3 cup of seedless raspberry jam
- Powdered sugar for dusting
Instructions
- Preparing the Dough: In a large mixing bowl, commence by creaming together the softened butter and cream cheese until the mixture is smooth and well-combined. Gradually incorporate the sifted flour and kosher salt into the creamed mixture, continuing to mix until the ingredients coalesce into a cohesive ball of dough.
- Shaping and Chilling the Dough: Transfer the dough onto a clean surface and gently shape it into a flattened disc. This particular shape facilitates easier rolling. Encase the disc in plastic wrap and refrigerate for 30 minutes, allowing the dough to firm up which aids in rolling.
- Rolling Out the Dough: After chilling, liberally flour a flat surface and place the dough upon it. Dust the dough with additional flour and roll it out into a rectangle measuring approximately 10 inches by 12 inches. Subsequently, apply more flour to the dough, and utilize the rolling pin to further roll the dough into a larger rectangle, approximately 10 inches by 30 inches.
- Adding the Jam and Forming the Log: Spread the raspberry jam evenly across the surface of the dough, leaving a half-inch margin along one of the shorter edges uncoated. This margin will assist in sealing the dough when rolled. Carefully roll the dough into a log, beginning from the jam-covered end, and align the unjammed edge last to seal the log. Place the log in the refrigerator for an additional 15 minutes to solidify.
- Preheating and Slicing the Dough: Preheat your oven to 375 degrees Fahrenheit. Remove the chilled log from the refrigerator, and using a piece of sewing thread or a sharp knife, slice the log into 1/4-inch thick cookies.
- Baking: Arrange the cookies flat on a parchment-lined baking sheet, ensuring they do not touch each other. Bake in the preheated oven for 17 to 20 minutes, or until the cookies are lightly golden around the edges.
- Cooling and Finishing: Once baked, remove the cookies from the oven and transfer them to a wire rack to cool. After the cookies have cooled completely, dust them with powdered sugar before serving.
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