Swirly Cookies with Huckleberry and Nuts

Swirly Cookies with Huckleberry and Nuts

These are icebox cookies with berries and nuts.

Ingredients: makes about 20 cookies

Butter (or margarine)
60 g
50 g
Egg yolk
◎ Cake flour
120 g
◎ Baking powder
1/2 teaspoon
Vanilla extract
2 drops
Huckleberry jam
3 tablespoons
1 tablespoon


1. Finely chop the nuts. I used hazelnuts this time. Preheat the oven to 170℃.
2. In a bowl, combine the softened butter and sugar in 2 to 3 batches, and cream together with a whisk until pale.
3. Add the egg yolk, then the vanilla extract.
4. Combine the ◎ ingredients and sift them into the bowl in 2 to 3 batches. Fold in lightly after each addition of the dry ingredients.
5. Roll out the dough into a square.
6. Spread the huckleberry jam on the dough and sprinkle the hazelnuts on top.
7. Roll the dough up, wrap it with a piece of plastic wrap and chill it in the refrigerator overnight.
8. Take the dough out of the refrigerator, cut into 5-mm thick slices and place onto a parchment-paper-lined baking tray.
9. Bake in the oven at 170℃ for 15-18 minutes. Cool them down and enjoy.

Story Behind this Recipe

Someone gave me a lot of huckleberry jam.