Cream cheese raspberry swirl cookies


The nice thing about these cookies, is that they stay soft a LOOOOOOOOOOOOONG time. I don’t know if it’s the cream cheese in the dough, or the jam or both….But they  have a great shelf life.  The dough is also multi purpose, and can be used to make pocket-type cookies, as well.   These “envelopes”,  can be filled with virtually anything  from prune filling to praline filling, and everything else inbetween. The recipe (basic), came from  a King Arthur flour publication, and I just tweaked it to my specs…..You may want to do the same.   Try it!

 Raspberry cream cheese swirls:

1/2 cup unsalted butter

1/2 cup cream cheese

1 cup sugar

1 egg

1/2  vanilla bean seeds, or 1/2 tsp extract

1 tsp lemon or lime juice

1 tbsp lemon or orange zest

2 1/4 cups unbleached all purpose flour

1/2 tsp baking soda

1 cup good quality raspberry preserves (homemade is ideal)


In a medium bowl, or one of a stand mixer, beat the butter,cr.cheese,sugar and baking soda till light and fluffy. Add the egg, lemon juice, and vanilla seeds.  Add flour, and mix till homogeneous. Chill for at least 1 hour. Divide dough into  3 portions, roll each one out to a 9″ x 10″ rectangle. Trim ends to square off, spread raspberry jam over entire surface, and roll up , jelly roll style.  Chill again, for 1 hour. Preheat oven to 350F, cut 1/4 inch cross sections, and bake for 10-12 minutes, till lightly browned. Cool on a wire rack.  makes 5-6 dozen small cookies.  You can drizzled flat icing, or brush with apricot jam once they are cooled, to add “eclat”.  Another variation I like to use, is to substitute some nut flour (25%), for some of the flour, and add almond or hazelnut extract instead of the vanilla.  Happy baking! 

August cookies


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