raspberry swirl cookies

Ingredients

• Servings: 32
• 1/2 cup flaked coconut
• 1/4 cup walnuts
• 1/2 cup raspberry jam
• 1 (18 ounce) package refrigerated dough
• 3/4 cup confectioners' sugar
• 1 3/4 tablespoons water
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread coconut and walnuts 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.