Raspberry Pecan Swirl Cookies
91kcal
Ingredients
- 1/2 cup unsalted butter room temperature (1 stick)
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/3 cup seedless raspberry jam
- 1/2 cup pecans finely chopped
Instructions
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla.
- Sift flour and baking powder until medium bowl. Slowly add flour mixture to butter mixture until just combined. Scrape down bowl as needed.
- Form dough into disk and place between two sheets of parchment paper. Roll dough into 10 x 12 rectangle. Remove parchment and spread dough with raspberry jam. Sprinkle jam with pecans. Starting on long side of dough, roll dough tightly into log. Wrap dough and refrigerate at least 2 hours until firm.
- Slice dough into 1/4-inch thick rounds, re-shaping dough as needed. Place on parchment or silicone lined baking sheet 2-inches apart. Bake until golden around the edges, 10 - 13 minutes. Remove to wire rack to cool.
Nutrition
Serving1cookieCalories91kcalCarbohydrates13gProtein1gFat4gSaturated Fat2gCholesterol13mgSodium4mgPotassium29mgFiber1gSugar7gVitamin A87IUVitamin C1mgCalcium9mgIron1mg
Notes
Do not over bake. Remove cookies from oven and transfer from hot pan just when edges are turning golden.