Lemon Rasberry Swirls

Mary Silva


These are truly a Christmas time and year round favorite among the many cookies that I enjoy baking. I came across this recipe years ago and haven't stopped making them since. Personally, I wouldn't vary anything, they are perfect the way they are.


★★★★★ 2 votes

Makes 2 dozen
50 Min
10 Min


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  • 1/2 c
  • 1 c
    granulated sugar
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1
  • 1 Tbsp
  • 1 tsp
    almond extract
  • 1/2 tsp
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    finely shredded lemon peel, divided
  • 1/3 c
    seedless red rasberry spreadable fruit
  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    lemon juice
  • 1/4 c
    sliced almonds, toasted

How to Make Lemon Rasberry Swirls


  1. In a large bowl, on high-medium speed beat butter for 30 seconds. Add the granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, almond extract and vanilla. Beat in flour and 1 1/2 teaspoons of the lemon peel. Cover and chill dough 2 hours.
  2. Place spreadable fruit in a small bowl and give a stir to break up. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread with fruit. Roll up dough starting with the other long side; pinch edges to seal. Cover and chill 1 hour, turning dough occasionally.
  3. Slice dough into 1/2-inch thick slices. Place 1 inch apart on parchment lined cookie sheets. Bake at 375 degrees for about 10-12 minutes or until edges are set and bottoms are lightly browned. Remove from oven and let cool completely.
  4. For icing, combine powdered sugar, lemon juice and remaining lemon peel. Drizzle over cookies and sprinkle with almonds.
  5. They can be stored at room temperature for 3 days or freeze up to 3 months.

Printable Recipe Card

About Lemon Rasberry Swirls

Course/Dish: Cookies

Show 3 Comments & Reviews

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