Raspberry-Infused Swirl Cookies

Ingredients 0/7

Step 1

Warm your oven to 350°F (175°C). Spread the coconut and walnuts out on a baking sheet and toast them in the oven for about 5 to 7 minutes, until they’re golden and fragrant. Once toasted, take them out and chop the walnuts finely.

Step 2

In a bowl, mix the raspberry jam with the toasted coconut and chopped walnuts until everything is well combined. Divide your cookie dough in half. On a lightly floured surface, roll one half into a rectangle about 12 by 7 inches. Spread half of the jam mixture evenly over the dough, leaving about a half-inch border around the edges. Then, starting from one side, carefully roll the dough up like a jelly roll and press the seam to seal it, but keep the ends open. Repeat this with the other half of dough and jam mixture.

Step 3

Wrap each roll tightly in plastic wrap and pop them in the fridge for about an hour to firm up. When you’re ready, preheat the oven to 350°F again. Remove the plastic wrap and slice the dough into thin rounds, about 1/4 inch thick. Arrange the slices on a baking sheet and bake for 7 to 9 minutes, just until the edges begin to turn golden.

Step 4

Let the cookies cool on the sheet for a minute or so before transferring them to a wire rack. While the cookies are still warm, whisk together the powdered sugar, water, and almond extract until smooth, then drizzle the glaze over the cookies for a sweet finish. Enjoy!