RaspBerry Almond Swirl Cookies

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.

Enjoy!

INGREDIENTS

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

DIRECTIONS

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

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