Sugar cookies swirled with raspberry jam, coconut, and walnuts are topped with an almond glaze and are perfect for Valentine's Day.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
109 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
Step 2
Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
Step 3
Combine raspberry jam, coconut, and walnuts together in a bowl.
Step 4
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.
Step 5
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
Step 6
Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
Step 7
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.
Step 8
Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
