When November rolls around I start baking cookies to put in the freezer for Christmas. Raspberry Almond Swirl Cookies freeze well and are delicious. They’re pretty on a Christmas platter or tasty just for tea time. For a different flavour cranberry jam or marmalade can be substituted for the raspberry.
1 cup soft butter
2 eggs beaten
1 2/3 cups granulated sugar
1 tsp orange extract
1/2 tsp lemon extract
3 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup raspberry jam
1/2 cup slivered almonds
Cream butter, sugar, eggs, orange and almond extract together until light and fluffy.
In a separate bowl mix flour baking powder, and salt.
Fold dry ingredients into wet ingredients until well combined. Chill in refrigerator for at least an hour.
Divide dough in 4 pieces. Roll each piece on parchment into a rectangle. Spread jam and 1/4 of the almonds on the top leaving a border around the rectangle for closing.
Using the parchment slowly roll up the cookies until you have a tight roll. Place in refrigerator and chill for another hour.
Cut roll into slices and place on a parchment lined cookie sheet.
Bake at 375 degree Fahrenheit for 10 to 12 minutes or until golden.
Try serving with Cranberry Iced Tea