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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 48 |
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Sweets are a big part of Jewish culture. Our family makes and shares these rolled cookies for numerous holidays. Ingredients:
2 sticks sweet butter |
8 oz. cream cheese |
1/4 cup sugar |
pinch of salt |
1 tsp. vanilla extract |
2 cups (more if too wet a dough) flour |
1/2 jar raspberry jelly |
1 cup raisins |
1 cup shredded coconut |
1/3 cup sugar |
2 tbsp. cinnamon |
Directions:
1. In a mixer combine the cream cheese and butter until fluffy.
2. Next beat in the sugar, vanilla, and pinch of salt.
3. Blend in the flour just until incorporated - do not overbeat.
4. Divide this dough in 1/4's, wrap each in platic wrap, and let chill for 45 minutes.
5. Roll each 1/4 of dough into a 9 round on a well-floured surface.
6. Paint on a thin coat of the jelly.
7. Sprinkle on 1/4 of the cinnamon sugar blend.
8. Sprinkle the coconut, too, lightly just for added texture.
9. Cut into 12 wedges and roll each one from the wide end to the center, rest the pastry on a cookie sheet, point down. Chill for 1;/2 hr.
10. Coat with a little egg white wash and sprinkle with extra cinnamon sugar.
11. Bake at 350 approximately 22 minutes.
12. Remove cookies from the sheets and cool on racks.
13. These freeze well for a short time. They do not last long if everyone knows they're around, though.
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