Raspberry walnut swirl cookies

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It’s a good damn thing I am not trying to bake today – all weekend the power at my house has been going on and off, on and off… I don’t quite know what is happening because these are unplanned outages, according to the power company’s website. But it’s not weather-related. It’s still and not stormy (which is what normally knocks the power out).

Anyway things do not always go to plan. That’s kind of the point. I planned some time back to make some raspberry walnut coconut cookies, but the dough was meant to be rolled out, with the filling spread on top and then cut into slices. No. The dough was so crumbly and impossible to roll that it was hopeless.

All is not lost, though, even when things do not go to plan. I pressed about three-quarters of the dough into a pan, spread the raspberry mixture filling on top and sprinkled the rest of the dough on top and baked these into bar cookies. They seem to have worked fine.

Crust
½ cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder

Mix together. Press three-quarters of dough into a square 8×8 or 9×9 glass pan.

Filling
¾ cup raspberry jam
½ cup coconut
1/3 cup finely chopped walnuts

Spread filling on crust and sprinkle the remaining one-quarter of dough across the top.

Bake for about 30 minutes. Allow to cool and slice into bars.

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