Coconut And Raspberry Swirl Cookies Recipes

COCONUT RASPBERRY COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky)., Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in.-deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

COCONUT AND RASPBERRY SWIRL COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
• With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
• Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
• Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
• Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
• Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
• Serve or store in an airtight container for up to 4 days.

RASPBERRY SWIRL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
• Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
• Combine raspberry jam, coconut, and walnuts together in a bowl.
• Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
• Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
• Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

COCONUT RASPBERRY COOKIES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
• Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RASPBERRY COCONUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well. , Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour. , Bake at 350° for 12-14 minutes or until edges begin to brown. Cool completely on wire racks. , In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.

RASPBERRY COCONUT COOKIES

Steps:

• Combine flour, soda and salt, stir well to blend.
• In another bowl, cream butter, shortening, sugars and eggs thoroughly.
• Add water and almond extract, mix well.
• Mix in flour mixture.
• Stir in coconut.
• Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
• Bake@ 400 for 10 to 12 mins.
• Yield 50 to 54 cookies.

RASPBERRY SWIRL COOKIES

Steps:

• Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
• In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
• Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
• Meanwhile, combine all ingredients for raspberry filling.
• On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
• Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375° for 8-10 minutes or just before cookies begin to brown.

SUGAR SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!

RASPBERRY SWIRL COOKIES

Steps:

• Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.)
• Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log. Wrap in plastic and chill 30 minutes.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.