Raspberry Swirls

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Recipe: Raspberry Swirls

Summary: December 11 - A Cookie A Day Until Christmas!  My friend, Jessica Rhodus shares this recipe. She gives the credit to Ruth Claypool. Thanks, Ruth! These are pretty and festive and delicious!


  • ¾ cup raspberry jam
  • ½ cup chopped nuts
  • 1 cup butter
  • 1 cup brown sugar
  • ⅔ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt


  1. Combine jam and nuts, set aside.
  2. Cream butter, gradually add sugars, eggs, and vanilla. Beat until light.
  3. Sift dry ingredients together and gradually add to creamed mixture.
  4. Mix thoroughly, adding more flour as necessary. If too soft, chill for an hour or two.
  5. Divide dough into 3 equal parts. Roll each part to a rectangle about ¼ inch thick.
  6. Spread with some of the jam mixture. Roll up jelly-roll fashion. The rolls should be about 1½" in diameter.
  7. Wrap in waxed paper and chill overnight.
  8. Cut in 1/4 inch slices and bake on a greased cookie sheet at 400 for 10-12 minutes.
  9. Cookies should be light brown. Remove from baking sheets immediately.
  10. Unbaked cookies may be kept in refrigerator for several days.
  11. Recipe makes about 6 dozen cookies.

A couple notes....

  • The jam/cookie dough ratio is important in this recipe.  A very thin layer is ideal. Too much jam will make a big jam puddle on your cookie sheet.  Ask me how I know this...
  • The cookie dough should be refrigerated before rolling out.
  • I didn't post a picture of these because mine were too ugly.  Google images probably has some nice pictures you can look at.

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