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Raspberry Swirls Recipe
Raspberry Swirls Recipe photo by Taste of Home
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Raspberry Swirls Recipe

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3.5 11 10
Publisher Photo
"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."
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 jar (12 ounces) seedless raspberry jam
  • 1 cup flaked coconut
  • 1/2 cup finely chopped pecans

Nutritional Facts

2 each: 141 calories, 6g fat (3g saturated fat), 19mg cholesterol, 112mg sodium, 22g carbohydrate (13g sugars, 0g fiber), 1g protein .

Directions

  1. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours.
  2. Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours.
  3. Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks. Yield: 8 dozen.
Originally published as Raspberry Swirls in Taste of Home December/January 1998, p8


Reviews for Raspberry Swirls

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Sue Zappa User ID: 1094741 239769
Reviewed Dec. 19, 2015

"After reading some of the reviews that talked about how these fell apart, etc., I was hesitant to try them. But the recipe sounded so good! Made one important change: added an additional 2 Tbsp. of softened butter to the 1 cup butter called for in the recipe. The dough wasn't crumbly & held together very well both when cutting the slices & when taking them off the baking sheets. Did NOT use parchment paper; just sprayed my air bake pans with Pam. The only "catch" when removing them from the pans was that I had to frequently wipe the jam from my stainless steel spatula so it would slide smoothly under the cookies. Also, since my family doesn't care for coconut, I omitted it & increased the chopped pecans to 2/3 cup. Worked very well! And, these are a new favorite around our house!!"

MY REVIEW
tribefan56 User ID: 3271598 43930
Reviewed Dec. 7, 2013

"These tasted delicious .... if only the cookies didn't spread so wide .... They wouldn't stay together when I took them off the cookie sheet and all fell apart!"

MY REVIEW
stolodziecki User ID: 1703656 43928
Reviewed Jan. 14, 2012

"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."

MY REVIEW
N.Camp User ID: 5463765 44751
Reviewed Nov. 28, 2011

"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."

MY REVIEW
kpaolina User ID: 1376669 202446
Reviewed Dec. 21, 2010

"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."

MY REVIEW
mlardh User ID: 4035538 24651
Reviewed Dec. 6, 2010

"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!"

MY REVIEW
shlly1223 User ID: 3616176 44750
Reviewed Dec. 20, 2009

"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."

MY REVIEW
t-macka User ID: 1174815 78095
Reviewed Nov. 15, 2009

"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."

MY REVIEW
FL Baker User ID: 3739226 202445
Reviewed Jun. 24, 2009

"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."

MY REVIEW
Aneeley User ID: 3143610 20906
Reviewed Dec. 28, 2008

"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."

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