When Christmas time rolls around
each year, it means it’s time to
start making Cookies!
I like to try out a few recipes
before I make a big batch of them
for my treat plates I give out.
This is a “new” recipe I wanted to include
on the plates because the are so
pretty. While it does take some time for
the dough to “chill” it is not a hard
or complicated recipe in the least.
Raspberry Spiral Cookies
1 C. Butter~ softened
1 1/2 C. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 Egg’s
1 TBSP. Fresh Lemon Zest
3 1/4 C. All Purpose Flour
3/4 C. Raspberry Preserves
1 tsp. Almond Extract
Sugar~ to roll them in
Cream the butter on high for 1 minute.
Add sugar, baking powder, salt and mix.
Beat in eggs one at a time. Add in zest.
Add in flour and mix well.
Divide dough into 2 disk’s, wrapping
each tightly in plastic wrap.
Let chill for at least 45 minutes.
Place the disk of dough between 2 pieces
of wax paper and roll out as best you can
into a rectangle about 1/2 inch thick.
Mix together the preserves with the
almond extract. Spread over dough evenly
within a 1/2 inch of edge.
Roll up dough, pinching to seal if breaks.
Roll tightly in plastic wrap, let chill
for at least 5 hrs. I just let it chill over night.
Preheat oven to 375
Line baking sheet with parchment paper.
Cut chilled dough into 1/2 inch thick slices.
Then “dip” each cookie into sugar.
Bake for 10-12 minutes.
Let cookies cool for a minute on the sheet
before removing. I like to drizzle some
white chocolate over top.
Makes approximately 4 dozen
Happy Holiday’s
Lark
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