These cookies were time-consuming, but well-worth it!
Lemon Raspberry Swirls
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
1 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all purpose flour
1 tablespoon fresh grated lemon peel
1/3 cup seedless red raspberry spread
For the icing (optional)
1 1/2 cups powdered sugar
2 tablespoon lemon juice
1/4 cup sliced almonds, toasted
- Beat the butter for 30 seconds with an electric mixer on medium-high speed.
- Add the sugar, baking powder, and salt and beat until combined, scraping the bowl occasionally.
- Beat in the egg, milk, almond extract and vanilla.
- Beat in the flour and 1 1/2 tsp. of the lemon peel.
- Cover and chill the dough for 2 hours.
- Place the raspberry spread into a small bowl and stir and mash until it breaks up and becomes smooth. Set aside.
- On a lightly floured surface, roll the dough out to a 12 x 10 inch rectangle. Spread the raspberry spread on the dough to the end of both the short edges and one of the long edges. Leave a 1 inch gap of plain dough on one of the long edges.
- Roll the dough, starting at the long side that has the raspberry spread on it. Pinch the ends to seal
- Cover the dough with plastic wrap and refrigerate for an hour, turning the dough every 15 minutes.
- While waiting for the dough to chill, preheat the oven to 375°F.
- Slice the dough into 1/2 inch thick slices and place an inch apart on a baking sheet lined with parchment paper.
- Bake for about 14 minutes or until the edges are set and the bottom is slightly browned. Cool on cookie sheets for a minute and then transfer to wire racks to cool completely.
- For the icing, combine the powdered sugar, lemon juice and remaining lemon peel. Add enough water to get a drizzling consistency. Drizzle over the cookies and then sprinkle with almonds.