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"My mother-in-law shared the recipe for these old-fashioned cookies," says field editor Marcia Hostetter of Canton, New York. "Swirls of raspberry jam give them a yummy yuletide twist."
Nutritional Facts 1 serving (2 each) equals 141 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 112 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.
Originally published as Raspberry Swirls in Taste of Home December/January 1998, p8
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Reviewed on Jan. 14, 2012 by stolodziecki
This is a family favorite that is a must every Christmas. I find that if I grease the pan and take it off the pan right away, it does really help. The parchment paper would help, too. I also double the recipe so that I have a couple of rolls to slice and bake a little bit later for a delicious treat.
Reviewed on Nov. 28, 2011 by N.Camp
Now these tasted great! You could really taste the raspberry filling. The hint about using Parchment paper really did help. No problems at all. Will be making these again.
Reviewed on Dec. 21, 2010 by kpaolina
I make these every Christmas and my family loves them! They are not really all that difficult to get right. They do stick a little but not enough to stop me from making them.
Reviewed on Dec. 06, 2010 by mlardh
I make these cookies every year,and they are a favorite of many co-workers,family members, and neighbors. They are a little tricky but worth the work!
Reviewed on Dec. 20, 2009 by shlly1223
This is a horrible recipe. The cookies stick to the pan even if you use paper. Don't waste your time or your ingrediants on this one.
Reviewed on Nov. 15, 2009 by t-macka
I didn't have a problem with sticking using baking paper. Just don't over bake them. They looked really good and my family liked them.
Reviewed on Jun. 24, 2009 by FL Baker
I made these cookies for the first time last Christmas -- in addition to 7 others. They weren't my favorite cookie, but I was surpised to hear that they were the favorite of several of my friends.Just backed a batch for one of those friend's birthday luncheon tomorrow.HINT: To keep them from sticking to the pan, use parchment paper and let them cool for several minutes to firm up. Then, lift carefully with small offset spatula.
I made these cookies for the first time last Christmas -- in addition to 7 others. They weren't my favorite cookie, but I was surpised to hear that they were the favorite of several of my friends.
Just backed a batch for one of those friend's birthday luncheon tomorrow.
HINT: To keep them from sticking to the pan, use parchment paper and let them cool for several minutes to firm up. Then, lift carefully with small offset spatula.
Reviewed on Dec. 28, 2008 by Aneeley
This was the first time I tried a swirl cookie. I did not like it at all. It wasn't easy and they stuck like crazy to the pan, even after spraying it. They tasted ok, but none of them came out looking very good. Getting them round and pretty just wasn't what I thought it would be regardless of how long I froze the roll.
Reviewed on Dec. 03, 2008 by marlei
I have been looking for 50 years for a recipe similar to this. The dough was with peanut butter and had a chocolate syrupy filling. Love to get this recipe. Anyone have it??? - Mary L
Reviewed on Dec. 15, 2007 by possumfran
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