Raspberry Spiral Cookies

When Christmas time rolls around

each year, it means it's time to

start making Cookies!

I like to try out a few recipes

before I make a big batch of them

for my treat plates I give out.

This is a "new" recipe I wanted to include

on the plates because the are so 

pretty.  While it does take some time for 

the dough to "chill" it is not a hard

or complicated recipe in the least.

Raspberry Spiral Cookies

1 C. Butter~ softened

1 1/2 C. Sugar

1/2 tsp. Baking Powder

1/2 tsp. Salt

2 Egg's

1 TBSP. Fresh Lemon Zest

3 1/4 C. All Purpose Flour

3/4 C. Raspberry Preserves

1 tsp. Almond Extract

Sugar~ to roll them in

Cream the butter on high for 1 minute.

Add sugar, baking powder, salt and mix.

Beat in eggs one at a time. Add in zest.

Add in flour and mix well. 

Divide dough into 2 disk's, wrapping

each tightly in plastic wrap.

Let chill for at least 45 minutes.

Place the disk of dough between 2 pieces

of wax paper and roll out as best you can

into a rectangle about 1/2 inch thick.

Mix together the preserves with the 

almond extract. Spread over dough evenly

within a 1/2 inch of edge.

Roll up dough, pinching to seal if breaks.

Roll tightly in plastic wrap, let chill

for at least 5 hrs. I just let it chill over night.

Preheat oven to 375

Line baking sheet with parchment paper.

Cut chilled dough into 1/2 inch thick slices.

Then "dip" each cookie into sugar.

Bake for 10-12 minutes.

Let cookies cool for a minute on the sheet

before removing. I like to drizzle some

white chocolate over top. 

Makes approximately 4 dozen

Happy Holiday's

Lark