Raspberry Peach Pecan Swirl Cookies
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/3 cup Dickey Farms Raspberry Peach Jam
1/2 cup Dickey Farms pecans, finely chopped
Preheat oven to 375°F.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla.
Sift flour and baking powder until medium bowl. Slowly add flour mixture to butter mixture until just combined. Scrape down bowl as needed.
Form dough into disk and place between two sheets of parchment paper. Roll dough into 10 x 12 rectangle. Remove parchment and spread dough with raspberry peach jam. Sprinkle jam with pecans. Starting on long side of dough, roll dough tightly into log. Wrap dough and refrigerate at least 2 hours until firm.
Slice dough into 1/4-inch thick rounds, re-shaping dough as needed. Place on parchment or silicone lined baking sheet 2-inches apart. Bake until golden around the edges, 10 – 13 minutes. Remove to wire rack to cool.
*Recipe from Must Love Home