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Chocolate Raspberry Roll-up Cookies

TamaraTamara Brown

My mom always made these cookies at Christmas time. I love them!

prep time:
30-45 minutes
cook time:
25 minutes
other time:
5 hours chilling time for the dough


  • 1 pkg. (2 1/4 tsp.) dry yeast
  • 1/4 tsp. ground ginger
  • 1/4 cup warm water
  • 1 cup butter
  • 3 cups flour
  • 1/2 tsp. salt
  • 1/4 cup heavy whipping cream
  • 3 eggs (separated)
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1 bag miniature semi-sweet chocolate chips
  • 1 small jar seedless raspberry jam
  • 1 cup ground pecans
  • 1 cup sugar
Chocolate Raspberry Roll-up Cookies photo


  • 1

    Mix water, yeast, and ginger. Let bubble. Cut butter into flour and salt. Add cream, egg yolks, sugar, yeast, and vanilla. Knead for 6-7 minutes. Wrap with plastic wrap and refrigerate at least 5 hours and for up to 4 days.

  • 2

    Take out of fridge and divide into four sections. Roll out each section into a rectangle 1/4 inch thick. Spread with a layer of raspberry jam and sprinkle with chocolate chips. Roll up and cut into 1 1/2 inch rolls. Pinch to seal.

  • 3

    Dip each roll in egg white and the nut/sugar mixture. Place, seam side down on a greased cookie sheet and bake for 350°F for 25 minutes.



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