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Raspberry Spirals Cookies Recipe


Makes: About 3 dozen.
Skill Level: None

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Step 1

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.

Step 2

Preheat oven to 350°F. Cut dough into 1/4 in. slices; place on parchment lined cookie sheet.

Step 3

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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1/2 cup (1 stick) butter (, softened)

1/4 teaspoon salt

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Raspberry Spirals Cookies is rated 4.7 out of 5 by 10.
Rated 5 out of 5 by from I made two batches of dough, one of the ladies in her review said that the dough was sticky. So I chilled them for 4 hours before rolling them out. I let them sit out for a while so they would be more plyable. I rolled out the first batch with no problem, put the jam down and sprinkled the sugar over it. Then rolled it up tight and put it in the refrigerator over night. I made a mistake by leaving the second batch of dough out while I was working on the first. It became softer than I wanted, but I continued. My second attempt at rolling out the dough wasn't as succeful as the first but I finished. The second roll wasn't as tight as the first. I rolled the dough in plastic wrap and put it in the refrigerator overnight as well. The first batch was much prettier. The second batch spread out a little more. Bottom line they were both crunchy and very good. I will make these again very good.
Date published: 2012-01-15
Rated 5 out of 5 by from I haven't made these yet. But all of the information points to a great cookie if I follow all of the directions. I am a cookie maker for over fifty years now. Some of the grandkids call me grandmacookie. I am not a big raspberry fan, so maybe blueberry or strawberry jam might even try orange marmalade. I will see what I have in the pantry. I wil let you know what I think in a week.
Date published: 2012-01-08
Rated 5 out of 5 by from I made the cookies a second time and it was a lot easier but I had to put the dough in the fridge over night to make it not so sticky so it's easier to roll out and easier to roll up after spreading the raspberry jam then after rolling it I put it in the freezer for the rest of the day and it made it a lot easier to cut other wise it mushes down they came out so much better...they taste and look delicious.
Date published: 2011-04-17
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