Instructions. Prepare the Dough; In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a larger bowl, beat the softened butter and sugar until light and fluffy.

Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape ...

Chocolate and Raspberry Swirl Cookies. These charming swirl cookies, tucked, wrapped and snuggled like the spiral of a snail or a conch shell, are crispy on the outside and soft on the inside.

Preparation. Step 1. Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape ...

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.

Place remaining 1/4 cup peanut butter in a small microwavable bowl; microwave on high until slightly melted but not liquidy, 10 to 15 seconds.