Source: Cookies Cookies Cookies by Better Homes and Gardens
Makes 60 servings.
Preparation time: 6 hours
Tips: Prepare dough a day ahead baking day.
Ingredients
Preparation
1/2 cup butter
2 3/4 cups all-purpose flour
1 cup sugar
1 egg
3 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon almond extract (optional)
1/2 cup seedless red raspberry jam
1 1/2 teaspoons cornstarch
1/2 cup toasted almonds, ground, see note 1
1. In a mixing bowl beat butter with a electric mixer on medium to high speed for about 30 seconds or until softened. Add 1 cup of the flour to the butter. Then add the sugar, egg, milk, baking powder, and almond extract if desired. Beat until combined. Then beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.
2. For filling, in a small saucepan combine jam and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in ground almonds. Cover and set aside to cool slightly.
3. Dough softens quickly so work quickly or with one roll at a time keeping second one in the refrigerator. Divide dough in half. Roll each half between waxed paper into a 12x8-inch rectangle. Spread filling. From a short side, roll up full length each half jelly-roll style, removing wax paper as you roll. Moisten and pinch edges to seal. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours.
Preheat oven to 375 F degrees.
4. Cut dough into 1/4-inch-thick slices. Place 2 inches apart onto greased, foil-lined cookie sheets ( or use silicone mats). Bake at 375 F degrees oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Remove cookies and cool on wire racks.
NOTES : 1) To toast almonds, spread almond slices or slivers on aluminum baking tray. Place tray on oven at 325 F degrees. Shake tray every 5 to 10 minutes to move almonds around and toast evenly. Depending on the dryness of the almonds it may take around 15 minutes. Bake until almonds start to brown slightly. Do not over toast. Cool almonds to room temperature, then ground in blender.
Red Raspberry Twirls
