Cookies with Raspberry Swirl

Ingredients

• ½ cup flaked coconut
• ¼ cup walnuts
• ½ cup raspberry jam
• 1 (18 ounce) package refrigerated sugar cookie dough
• ¾ cup confectioners' sugar
• 1 ¾ tablespoons water
• ½ teaspoon almond extract

Step 1

Heat your oven to 350°F (175°C). Spread the coconut and walnuts out on a baking sheet and toast them in the oven for about 5 to 7 minutes, until they’re nicely browned and fragrant. Once done, take them out and chop the walnuts finely.

Step 2

Mix the raspberry jam with the toasted coconut and chopped walnuts in a bowl. Set that aside while you work on the dough.

Step 3

Divide the cookie dough in half. On a lightly floured surface, roll one half into a 12x7-inch rectangle. Spread half of the jam mixture evenly over the dough, leaving about half an inch around the edges. Carefully roll the dough up jelly-roll style, pinch the seam to seal it, but leave the ends open. Repeat with the other half of the dough and jam. Wrap each roll tightly in plastic wrap and pop them in the fridge for about an hour to firm up.

Step 4

When you’re ready to bake, heat the oven back to 350°F (175°C). Take the dough rolls out of the fridge and unwrap them. Slice them into thin rounds, about 1/4 inch thick, and lay them on a baking sheet.

Step 5

Bake the cookies for 7 to 9 minutes, just until the edges start to turn golden. Let them cool on the baking sheet for a minute or so before transferring them to a wire rack.

Step 6

While the cookies cool, whisk together the powdered sugar, water, and almond extract until smooth. Drizzle this glaze over the warm cookies for a sweet finish. Enjoy!