Raspberry and chocolate combine with a luscious shortbread crust in raspberry chocolate swirly cookies.  They’re perfect for a lunch box or for a picnic basket.  Enjoy with milk or tea.

Ingredients

2 1/3 cups flour

1/2 tsp salt

1/2 tsp baking powder

1 cup sugar

1 egg

3/4 cup melted better

lemon zest of one lemon

1 tsp vanilla

1/2 cup raspberry jam

1/2 cup chocolate chips

Mix flour, baking powder, and salt in a bowl.

DIRECTIONS

Cream sugar, egg, butter and lemon zest in a second bowl.

Fold dry ingredients into wet ingredients and mix until incorporated.  Pat into a small rectangle and refrigerate for at least an hour.

Roll dough on parchment into a  12 x 10 inch rectangle.  Spread with raspberry jam and sprinkle with chocolate chips.  Using parchment roll up rectangle into a roll.  Refrigerate overnight.

Slice into disks and bake at 375 degrees Fahrenheit for 15 to 20 minutes until golden brown.

Try Chocolate Raspberry Hand Pies.