Tantalizing Raspberry Swirl Delights

Ingredients

• A measure of flaked coconut, adding a touch of tropical essence
• A portion of walnuts, to bring a delightful crunch
• An ample serving of raspberry jam, bursting with fruity flavor
• A packet of refrigerated sugar cookie dough, ready to be transformed
• A generous amount of confectioners' sugar, for a sweet finish
• A hint of water, to achieve the perfect glaze consistency
• A touch of almond extract, adding a subtle nutty note

Step 1

Start by preheating your oven to a cozy 350 degrees F (175 degrees C). Next, let's create a delightful mixture of coconut and walnuts on a baking sheet and pop them in the oven to toast for about 5 to 7 minutes until they reach a lovely golden hue. Once done, take them out and give the walnuts a fine chop.

Step 2

In a bowl, mix together the chopped walnuts with some raspberry jam and coconut for a burst of flavor. Now, it's time to work with the cookie dough. Divide it in half and roll out one portion into a 12x7-inch rectangle on a floured surface. Spread half of the jam mixture on the dough, leaving a small border around the edges. Gently roll up the dough like a jelly roll, sealing the seam and leaving the ends open. Repeat this process with the remaining dough and jam mixture. Wrap both rolls in plastic wrap and chill in the fridge for about an hour until they firm up.

Step 3

Once the dough is chilled, preheat your oven again to 350 degrees F (175 degrees C) and unwrap the rolls. Slice the dough into 1/4-inch thick pieces and arrange them on a baking sheet. Bake until the edges just start to turn golden, which should take around 7 to 9 minutes. Let the cookies cool on the baking sheet for a minute before transferring them to wire racks.

Step 4

To add a sweet finishing touch, whisk up a glaze using confectioners' sugar, water, and almond extract until smooth. Drizzle this lovely glaze over the warm cookies for a delectable treat that's both visually appealing and delicious.