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.
STUFFED PEPPER CASSEROLE
My hubby’s always hankering for this, so I whip it up almost every week
EGGPLANT ROLLATINI
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Classic Green Bean Casserole
I KICKED OUT MY GRANDPARENTS FROM MY GRADUATION — AND KARMA STRUCK BACK HARD
“People Are Uneducated, Having XY Chromosomes Doesn’t Mean We Are Dudes”: Brittney Griner’s new statement causes a stir on social media 🤯
WHITE BEAN AND HAM HOCK SOUP: Hearty Comfort in a Bowl
