Another recipe from New Baking Book. These little guys are very tasty but they do need little extra preparing and time. That is why I do not bake them that often. What can I say sometimes I have no patience for recipes that require long waiting and preparing.
These swirl cookies have the flavor of the linzertorte
1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
3 tablespoon milk
1/4 teaspoon almond extract(optional)
2 3/4 cups all-purpose flour
1/2 cup seedless red raspberry jam(I used strawberry jam)
1 1/2 teaspoon 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, scraping sides of bowl occasionally. Beat in eggs, milk and , if desired, almond extract. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover, chill 2 hour or until dough is easy to handle.
- Meanwhile, for filling, in a saucepan combine cornstarch and jam. 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 12×8 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 375F oven for 9-11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack, let cool.