Monday, December 3, 2012

Red Raspberry Twirls

While Spring-like weather in December has confused my responsibilities, I did manage to get a cookie baked for the third day of our Advent reading.

Red Raspberry Twirls

1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
2 3/4 cups all-purpose flour
1/2 cup seedless red raspberry jam
1 1/2 teaspoons cornstarch
1/2 cup toasted almonds, ground*

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scarping sides of bowl occasionally. Beat in egg, milk. Beat in as much flour as you can with the mixer. Stir in any remaining flour by hand. Cover; chill 1 hour or until dough is easy to handle.

Meanwhile, for filling, in a saucepan combine jam and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in almonds. Cover and set aside to cool.

Divide dough in half. On waxed paper, use a floured rolling pin to roll each portion into a 12x8-inch rectangle. Spread with filling. From short side, roll up each, jelly-roll style, removing waxed paper as you roll. Moisten edges and pinch to seal. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours.

Line a cookie sheet with foil. Grease foil; set aside. Using a thin-bladed knife, cut dough into 1/4-inch-thick slices. Place 2 inches apart on the prepared cookie sheet.

Bake in a 375* oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack; let cool.

*To toast almonds, spread the nuts in a single layer in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.

(Makes 60 cookies)

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