Raspberry Swirl Cookies Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and 1 cup sugar until smooth. Add the vanilla and brown sugar, and beat until well blended. Stir in the flour until just combined. Fold in the maraschino cherries and anything else you might have. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 9 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

To make the filling: In a medium bowl, stir together the red food coloring and 1/2 cup of sugar; set aside. In a medium bowl, mix together the dry ingredients: flour, oil, egg and 2 teaspoons of raspberry extract. Gradually stir in the remaining 1/2 cup studded icing, and everything but the raspberries.

Place the cooled cookie mixture in a large saucepan. Cook over medium heat until it thickens to the consistency of thickened sludge. Meanwhile, prepare the nuts. In a small bowl, whisk together 1 cup chopped almonds, 1 cup chopped walnuts, 2 teaspoons of raspberry extract, and 2 teaspoons of orange zest. Stir all together until they are smooth. Pour the contents of the two large saucepan into the bottom of a 9x13 inch baking pan.

In a small bowl, whisk together the raspberry preserves. Top the fruit with 2 teaspoons of orange zest. Mix well, then dip each cookie into the mixture. Coat with white icing, then cover the top with a piece of foil.

Arrange the cookies facing the freezer, and arrange the foil around the end so that they are compact. Melt 1/2 the white chocolate chips, place the cookies in freezer, and freeze until solid.

The raspberry preserves in a separate bowl, and the walnuts in a measuring cup, will be used to flavour the filling. When the filling has thickened to the consistency of a pudding, spoon the raspberry preserves over the cookies. Chill until serving.