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.
2 1/3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup sugar
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.
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.