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Thursday, March 20, 2008

Raspberry Swirly Goodness


When I signed up for this month's Cookie Carnival I didn't know what the recipe would be. When Kate over at the Clean Plate Club, the event's creator, sent me the recipe I had to laugh because I've been using coconut and raspberries together a lot lately. I have to admit though that I really wanted to fiddle with the recipe because for some reason I just didn't think I would like it. I decided to make them anyway and find out. Thank you Kate for what proved to be an absolutely lovely recipe.


While I didn't entirely love the directions for the recipe I did know that I would have to try at least one cookie. Oh, am I glad that I did. I will be making these again and again. They were nothing short of sublime. This is one of those recipes that blends together beautifully while still highlighting and showcasing the individual flavors and textures at the same time.

These cookies are definatelly worth a try - as is, no changes needed. While I can still think of some other variations that I'm sure will be lovely, this one has me hooked. Use the best quality ingredients you can because their flavors will shine through. The cookies were soft with a little bit of a nice sugary crispness on the browned edges.

Aidan was the one that wanted cookies, so here he is enjoying the spoils. That is one happy boy!


Raspberry Swirl Cookies
Bon App├ętit February 2004

Makes 2 dozen

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup sweetened flaked coconut
1/4 cup chopped toasted walnuts

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.)

Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log (I used a long clean ruler to help me pick the dough "up" while rolling to keep it from tearing. I think it would even be a good idea to roll the dough out on the plastic wrap directly.). Wrap in plastic and chill 30 minutes.

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.



kate said...

hooray! i'm so glad you enjoyed them!
we did, too. look for the round-up post on the 24th to see how everyone else liked them.

thank you for joining us!

Gretchen Noelle said...

These look delicious. I may make them as well. But I don't have raspberry we'll see!

Melanie said...

That picture of Aidan is adorable! I bet my boys would love these, too!

Steph said...

They look delicious! Cute little boy too!

Gabi said...

Good for you for going ahead an making something you were unsure of and discovering a winner!
Happy Easter!
x x x

PG said...

Raspberry and coconut is not a combination I've tried. But these cookies look really tasty and your endorsement is convincing.

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