Razmon Swirl Cookies

Introduction: Razmon Swirl Cookies

About: Currently a pilot in training, going for my commercial license! Some of my favorite hobbies are crafting, drawing, cosplaying, and paint ball. If the pilot career falls through, I plan on being an interior des…

Makes about 24-30 cookies.
This cookie has a shortbread like flavor and texture with the addition of an incredible sweet/sour raspberry lemon filling. It's a cookie that once made, you will need to hide from roommates or family members, if you don't want them eating the cookies (I discovered this the hard way, please learn from my mistake).


For the basic cookie:
3 1/2 cups flour
1 1/4 cups butter
2/3 cup light brown sugar
2/3 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon salt

For the filling:
12 oz Raspberries
1 1/4 cup sugar
1/2 cup lemon juice
Zest of one lemon
1 tablespoon flour (to help thicken it a little)

Two medium mixing bowls
A mixer (preferred)
A whisk or eggbeater
A mixing paddle
A sauce pan or a pot
Cookie sheets or baking stones

Step 1: Cookie Dough, Part One

Melt the butter, then cream it together with the brown and white sugar, a hand crank egg beater or an electric mixer with the whisk attachment will work best for this step.
Mix the eggs and vanilla in.

Step 2: Cookie Dough, Part Two

In a separate bowl, combine the flour, baking powder, and salt. You're going to want to use a mixing paddle for this next part of the step, combine the dry mix with the sugar mix, half a cup at a time until completely mixed, and the dough comes together. It should be easy to scrape it from the bowl, and not sticky.
Chill the dough for about an hour.

Step 3: Prepare Filling Ingredients

Now would be the time to zest and juice the lemons, also to wash the raspberries and pick out the bad ones.

Step 4: The Filling

Combine the lemon juice, zest, and raspberries together in a sauce pan or a pot.
Set the burner to somewhere between medium and low heat. When the stuff in the pot/pan is warm, close to hot, add the sugar and flour. while stirring it, mash the Raspberries up a bit.

Keep the mix simmering and stir it up every little bit while you're cooking it down.
It will get super liquidy for a little while, don't worry, It will thicken up a bit, at that point let it sit on the stove top for about five more minutes (remembering to stir) and then take it off the heat and let it cool.

Step 5: Almost Done

(ignore the evenness in the first image, I trimmed the edges for fun on the first batch and not the second)

Pre heat the oven to 350°
Once the dough and filling has cooled split the dough into two roughly equal parts.
Roll one of the two parts out to about 1/8 of an electric inch to 3/16 of an inch. Spread a somewhat thin amount of the filling over the dough, then roll it up. if too much much filling is added it will make a make a mess when you roll it up.

Cut off the ends to even things up, and slice pieces off of the roll about every half inch. Repeat with the other dough piece.

If something happens and the unbaked cookie slices become mutilated, turn them into muffins. They still taste really good.

Step 6: Baking

Place the cookie slices about two inches away from each other on a baking stone of cookie sheet.
At 350° Bake for about 20 minutes or for however long it takes them to begin to brown.
Take them out of the oven and let them cool.

Step 7: The Best Part

Now that the cookies have cooled a little you can eat them! This is also the part where you need to hide whatever you don't want to get eaten. The very back of the fridge tends to work.

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    Penolopy Bulnick
    Penolopy Bulnick

    2 years ago

    Thanks for sharing your cookies :)