Raspberry Swirl Cookies
Tender cream cheese cookie dough rolled up with sweet raspberry jam and sliced into pretty pinwheels — an elegant, easy holiday cookie.
Servings: 24 cookies
Calories: 100kcal
Ingredients
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- 2 1/2 cup all-purpose flour sifted
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
- 2 tablespoon powdered sugar for dusting
Instructions
- Cream together the softened butter and cream cheese until smooth. Gradually mix in the sifted flour and salt until a cohesive dough forms.
- Shape the dough into a flattened disc, wrap in plastic, and refrigerate about 30 minutes.
- Lightly flour a surface and roll the dough into a rectangle about 10 by 30 inches.
- Spread raspberry jam evenly across the dough, leaving a half-inch margin on one short edge. Roll into a log, seal the edge, and chill 15 more minutes.
- Preheat the oven to 375°F. Slice the chilled log into cookies about 1/4-inch thick.
- Arrange on a parchment-lined baking sheet and bake until lightly golden around the edges.
- Cool on a wire rack, then dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for a few days, or refrigerate for a week. The unbaked log can be frozen up to a month.