Raspberry Spiral Tea Snaps

By PotsandPans Culinary Team
These cookies are the perfect finger food treat for an afternoon of entertaining friends and family.
  • Yield: 5 dozen
  • Course: Dessert


  • Butter
  • flour
  • Salt
  • Seedless raspberry preserves
  • sugar
  • Toasted almonds
  • Vanilla
  • Whole Egg (white & yolk)


  1. In a blender, grind the first 4 ingredients until finely ground. With mixer, beat he butter and sugar together until light. Beat in the eggs and vanilla. Mix in the flour mixture.
  2. Between 2 sheets of waxed paper, roll ½ the dough into a 7”x10” rectangle. Repeat with the remaining dough. Chill flat for 1 hour.
  3. Take out the dough from the refrigerator. Remove the top piece of waxed paper and spread evenly ¼ cup of the raspberry preserves over each dough rectangle. Roll into a cylinder, jellyroll fashion.
  4. Freeze for 1 hour.
  5. Preheat oven to 350°F. Slice the dough cylinders into ¼” thick rounds. Bake for 10 minutes or until lightly browned.
  6. Makes 5 dozen snaps.