Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.


Recipe Summary

25 mins
10 mins
1 hr
1 hr 35 mins
32 cookies


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.

  • Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.

  • Combine raspberry jam, coconut, and walnuts together in a bowl.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.

  • Cut dough into 1/4-inch thick slices and arrange on a baking sheet.

  • 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.

  • Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

Nutrition Facts

109 calories; protein 0.7g 2% DV; carbohydrates 16.1g 5% DV; fat 4.9g 8% DV; cholesterol 1.7mg 1% DV; sodium 59.6mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
I had my doubts about this one but they ended up being a pretty and decadent cookie.I bet these would be great with homemade sugar cookie dough! Read More