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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 4 |
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These are a beautiful addition to the Christmas cookie platter. The coarse sugar can usually be found at an import grocer. I found thie recipe in a 1997 Midwest Living issue. There is a long prep time, but I think you will find that these are worth the time. Ingredients:
3 cups all-purpose flour |
1 dash salt |
1 (8 ounce) package cream cheese |
1 cup butter, softened |
1/2 cup raspberry jam or 1/2 cup apricot jam |
1 cup finely chopped nuts |
coarse sugar |
Directions:
1. In a medium mixing bowl, combine the flour and salt.
2. Using a pastry blender, cut in the cream cheese and butter till the mixture resembles fine crumbs and begins to cling together.
3. Divide dough in half.
4. Cover and chill for 1 hour.
5. On a lightly floured surface, roll each half of dough into 1/4 inch thickness.
6. Fold dough in thirds.
7. Wrap in clear plastic wrap and chill for 2 hours.
8. Roll each half of the dough into a 14x2 inch rectangle.
9. Spread each half with jam to within 1/2 inch of edge of dough: sprinkle with nuts.
10. Beginning with long side, roll up, jelly-roll style: seal the seam.
11. Cut into 1/2 inch slices.
12. Roll one side of each cookie in coarse sugar.
13. Place the cookies, sugar side up, 1 inch apart on an ungreased cookie sheet.
14. Bake in a 375 degree oven for about 15 minutes or till lightly browned.
15. Remove from cookie sheet and allow to cool on a wire rack.
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