Raspberry Spirals Cookies
1/2 cup (1 stick) butter , softened
1 cup granulated sugar
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup seedless raspberry jam
About 3 dozen.
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well Add flour mixture to butter mixture and beat until just combined. On lightly floured surface, roll dough into a 12 inch by 9 inch rectangle about 1/4 inch. thick. Spread jam evenly over dough; sprinkle red sugar evenly over jam. Starting on long side, roll dough tightly to seal. Cover with plastic wrap; refrigerate at least two hours or overnight.
Preheat oven to 350°F. Cut dough into 1/4 in. slices; place on parchment lined cookie sheet.
Bake 10-13 minutes or until lightly browned. Cool on cookie sheet on cooling rack 5 minutes; remove from sheet and cool completely.
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