• Ingredients: 25
  • Serves: 2

Raspberry swirl cookies with raspberry jam, sweetened flaked coconut, chopped toasted walnuts.

Ingredients

  • 1/2 cup raspberry jam
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup chopped toasted walnuts

For bars

  • 3 very ripe Hachiya persimmons
  • 1 1/2 tsps. fresh lemon juice
  • 1 tsp. baking soda
  • 1 3/4 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1 large egg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup loosely packed dried pitted dates , finely chopped
  • 1 cup walnuts or pecans , finely chopped

For glaze

For panfrying

  • Special equipment: a 6-inch rolling pin or dowel

For frying

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

  1. Step 1 Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth.

    For this step you will need

  2. Step 2 Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form.

    For this step you will need

  3. Step 3 Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour.
  4. Step 4 Roll out dough on lightly floured surface to 13×10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend.

    For this step you will need

  5. Step 5 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 13×2 1/2-inch log.

    For this step you will need

  6. Step 6 Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard.
  7. Step 7 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.
  8. Step 8 Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.

Nutrition information

Calories 136 Carbohydrates 22 g (7%)
Fat 5 g (7%) Protein 2 g (3%)
Saturated Fat 3 g (15%) Sodium 50 mg (2%)
Polyunsaturated Fat 0 g Fiber 1 g (2%)
Monounsaturated Fat 1 g Cholesterol 18 mg (6%)