Baking with the kids is a great thing to do while on vacation or even on a snow day. Especially with something that is sweet, and sticky, and fun to make together- like these raspberry cookie roll ups!
These raspberry cookies take a little bit of patience to create, but they are well worth the effort!
Using a pizza cutter, cut each rectangle into thirds, and then roll up each third into a long log. Use the pizza cutter again to slice each log into 1″ pieces. (This is the part that gets a little messy and sticky- because it is inevitable that some of the jam will ooze out while cutting the cookies!)
- 3/4 cup unsalted butter, softened
- 8 oz package of cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon of vanilla extract
- 2 cups all purpose flour
- 1/2 cup seedless raspberry jam
- powdered sugar
- 1 egg, beaten
- 2 tablespoons coarse sanding sugar
- Using your electric mixer, beat together the butter, cream cheese, and sugar until fluffy. Add in vanilla. Turn mixer speed to low and gradually add in the flour until incorporated. Form the dough into two 1" squares, and wrap in plastic wrap. Chill for one hour.
- Roll one of the dough squares onto a piece of parchment that has been dusted with powdered sugar. Spread half of the raspberry jam over the top of the dough, leaving the edges exposed. Cut the dough crosswise into three pieces.
- Starting with the long side of the rectangle, roll each of the three pieces into a tightly wound log. (Just know that some of the jam will ooze out as you do this). Slice each of the logs into 1" cookies. (if they don't hold together, you can chill the logs for 20-30 minutes first).
- Place the cookies onto a parchment lined baking sheet about 1 1/2" apart. Brush each cookie with the beaten egg and sprinkle the sanding sugar on top. Bake for 20-25 minutes until golden brown. Cool completely before serving.