Raspberry Spiral Tea Cookies

These cookies are the perfect finger food treat for an afternoon of entertaining friends and family.

  • DISH TYPE
    Dessert
  • COURSE
    Cookie
  • YIELDS
    5 dozen
  • OCCASIONS
    Entertaining
  • PREPERATIONS
    Serves a Crowd

Ingredients

  • 1/2 cup Toasted almonds
  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1 Whole Egg (white & yolk)
  • 1/2 tsp Vanilla
  • 1/2 cup Seedless raspberry preserves

Cooking Directions

  • 1
    In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
  • 2
    Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
  • 3
    Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
  • 4
    Freeze for 1 hour.
  • 5
    Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake on a large Circulon Symmetry Chocolate Baking Sheet for 10 minutes or until lightly browned.
  • 6
    Makes 5 dozen snaps.

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