Swirly Cookies with Huckleberry and Nuts – a delicious recipe with Butter, Sugar, Egg yolk, flour, Baking powder, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely chop the nuts.
2
I used hazelnuts this time.
3
Preheat the oven to 170C.
4
In a bowl, combine the softened butter and sugar in 2 to 3 batches, and cream together with a whisk until pale.
5
Add the egg yolk, then the vanilla extract.
6
Combine the ingredients and sift them into the bowl in 2 to 3 batches.
7
Fold in lightly after each addition of the dry ingredients.
8
Roll out the dough into a square.
9
Spread the huckleberry jam on the dough and sprinkle the hazelnuts on top.
10
Roll the dough up, wrap it with a piece of plastic wrap and chill it in the refrigerator overnight.
11
Take the dough out of the refrigerator, cut into 5-mm thick slices and place onto a parchment-paper-lined baking tray.
12
Bake in the oven at 170C for 15-18 minutes.
13
Cool them down and enjoy.
445
kcal
Calories
15
g
Fat
43
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 60 grams Butter (or margarine), 50 grams Sugar, 1 Egg yolk, 120 grams Cake flour, and more.
Yes, Swirly Cookies with Huckleberry and Nuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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