Raspberry Lemon Spirals

Raspberry Lemon Spirals

Raspberry flavors these special lemon-spiced cookies.

40 min. prep time
36 cookies
151 Rating



1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon freshly grated lemon zest
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda


3 tablespoons seedless raspberry jam


Coarse sparkling decorator sugar, if desired


Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

Divide dough in half. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or overnight until firm.

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to form 9x6-inch rectangle. (Use hands to press in edges of dough to form even rectangle.) Spread 1 1/2 tablespoons jam in thin layer to 1/2 inch from edges.

Roll up dough tightly, starting with short side to form 6-inch log. Wrap in plastic food wrap. Repeat with remaining dough and jam. Refrigerate at least 3 hours or overnight until firm.

Heat oven to 375°F.

Cut 1 log at a time into 1/4-inch slices with sharp knife, keeping remaining log refrigerated. Place slices onto greased cookie sheets. Sprinkle each with coarse sugar, if desired. Bake 6-8 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Recipe Tip

Cookies can be frozen up to 1 month.

Nutrition Facts (1 cookie)

Calories: 60

Fat: 2.5g

Cholesterol: 15mg

Sodium: 35mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 1g

Recipe #14388©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

This one cookie was the most admired and loved cookie in my Xmas cookie collection. Everyone just loved it and raved over it. I must admit myself it was my favorite along with the jam filled butter cookie and sand tarts so you go from there (hard to compare a sand tart to another cookie). I did roll the dough up on the long side so to make more petite tea cookies rather than a big cookie. But that is a matter of preference ( I just love tea size cookies and the appearance of them in a collection of cookies on a tray). A real winner as I see it!

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