cookie carnival :: march round-up!
so, on to this month's cookie. i have to say, they were kind of pain in patootie to make, but dang, they are TASTY little buggers. really tasty. worth the bit of frustration. . .
of course i had my little kitchen helper on hand to help me thru it. he, as usual, had to make "my OWN cookies, mommy!" so, i had support. the trouble comes when rolling the log. the dough tends to crack and crumble a bit, so i had to sort of do repair work as i rolled, pinching the dough back together. i have no idea why this happened--i'm not a skilled enough baker. but, i wonder if it has to do with the temperature of the dough or the flour to fat ratio.
RASPBERRY SWIRL COOKIES
Bon Appetit | February 2004
Makes 2 dozen.
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup sweetened flaked coconut
1/4 cup chopped toasted walnuts
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. 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.
holly from pheMOMenon played along this month. here's her post. she and her son seemed to have no trouble making them. . .or eating them!
also joining this month was kitty from boring history girl. here's her post. she had a heap of trouble with the recipe, but she's got a good sense of humor about it. check out her post for the sorta sad pictures of her cookies! sorry, kitty! it'll be better next time, i'm sure!
and then there's cara from the picky apple. she had a hard time of it, too--due to sleep deprivation. believe me, cara, i've been there! many times. check out her funny post here.
lastly (but not leastly) we have mari at mevrouw cupcake who expertly thought to add vanilla bean to the dough. umm....YUM! check her post here.
if you'd like to join april's carnival, we would love to have you! drop me an email--kate AT thecleanplateclub DOT net.
thanks to everyone who participated!