Another year, another cookie swap! I haven’t been baking much but I didn’t want to miss out on this. So, I took some time and made a new recipe. I don’t make swirl cookies much, and this one with raspberry jam is pretty festive looking. Hopefully it ships well!
I made the dough early and let it rest overnight. So easy. When making these sorts of swirl cookies, don’t bother trying to fiddle with flouring a work surface and such. Roll them out directly onto wax paper or even cling film and remove the paper/film as you roll. So much easier.
- 1⁄2 cup margarine
- 1 cup sugar
- 1½ teaspoons of ener-g egg replacer
- 3 Tablespoons of water
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup raspberry jam
- 1⁄2 cup coconut
- 1⁄3 cup finely chopped walnuts (optional)
- Stir margarine until smooth. Add the egg replacer to the water and mix. Beat in sugar. Add egg replacer and vanilla; beat well.
- In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
- Shape dough into a ball. Wrap in plastic wrap and chill 2 hours or overnight.
- Combine all ingredients for raspberry filling.
- On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within ½-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
- Unwrap and cut into ¼-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.