3. Add the Raspberry Swirl:
Spread a thin layer of raspberry jam over the dough, leaving a small border around the edges.
If you’d like a bit of extra tang, mix the raspberry jam with the lemon juice before spreading.
Starting from one edge, carefully roll the dough into a log, ensuring the raspberry jam is swirled throughout the center. Seal the edges to prevent the jam from leaking out during baking.
4. Slice the Cookies:
Slice the dough into 1/4-inch thick rounds using a sharp knife or a pastry cutter. Arrange the cookie slices on the prepared baking sheets, leaving some space between them as they will spread a little while baking.
5. Bake:
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies, as baking time may vary slightly depending on your oven.
6. Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle with a little powdered sugar for an extra sweet touch.
Herby Sausage and Butternut Squash Toad in the Hole Recipe
Chicken Alfredo Lasagna Roll-Ups
Chopped Chicken Bacon Ranch Sub
Boston Beer Chili
Place a Garlic Clove in the Toilet Overnight and You Won’t Be Disappointed
Spicy pancakes with leek and goat cheese
Here are the reasons why your orchid is dying!
How to get bigger, juicier tomatoes?
Michael, the son of Kelly Ripa and Mark Consuelos, turns 27 today, and some are in shock at his appearance
