Raspberry Swirl Cookies (Print Version)

Delicate cream cheese cookies swirled with sweet raspberry jam and dusted with powdered sugar for an elegant holiday treat.

# Ingredients:

01 - 8 ounces cream cheese, softened.
02 - 1/2 cup unsalted butter, softened.
03 - 1 1/2 cups all-purpose flour, sifted.
04 - 1/2 teaspoon kosher salt.
05 - 1/3 cup seedless raspberry jam.
06 - Powdered sugar for dusting.

# Instructions:

01 - Cream together butter and cream cheese until smooth. Mix in sifted flour and salt until dough forms.
02 - Shape dough into disc, wrap in plastic. Chill 30 minutes.
03 - Roll dough to 10x30 inch rectangle. Spread with jam, leaving 1/2 inch margin on one short end.
04 - Roll into log starting from jam-covered end. Seal with clean edge. Chill 15 minutes.
05 - Slice into 1/4 inch cookies. Bake at 375°F for 17-20 minutes until edges golden. Cool then dust with powdered sugar.

# Notes:

01 - Double chilling helps with handling.
02 - Use thread for clean slices.

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