| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Unsalted butter; divided and softened, (2 1/2 sticks) |
| 1 |
pk |
Cream cheese; softened, (8 ounces) |
| 2 1/4 |
c |
All-purpose flour |
| 1 |
c |
Finely chopped pecans |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Ground cinnamon |
| 1/2 |
c |
Golden raisins; softened* |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Raspberrry or apricot preserves |
INSTRUCTIONS
*to soften raisins, soak in warm water for 30 minutes. Cream 1 cup butter
and cream cheese until smooth. Gradually beat in flour (dough will be soft
and sticky). Divide dough into fourths; using floured hands, flatten each
fourth to 1-inch thick circle. Wrap in plastic wrap; refrigerate overnight.
Line cookie sheet with parchment paper. Mix pecans, 1/2 cup sugar, raisins
(drained) and 2 teaspoons cinnamon for topping. Preheat oven to 350
degrees. On floured surface, roll each fourth of dough into an 11-inch
square. Melt remaining 1/4 cup of butter. Brush surface with butter. Spread
each fourth with 2 tablespoons preserves. Sprinkle evenly with nut mixture
and roll up gently to form log shape. Trim edges. Cut into 1-inch pieces.
Brush tops lightly with remaining butter; sprinkle with topping mixture.
Bake for 20 to 25 minutes. Makes 3 dozen.
NOTES : Recipe taken from the Detroit Free Press Newspaper Nov.19, 1997.
Lori
Recipe by: American Dairy Association
Posted to recipelu-digest Volume 01 Number 295 by PLK1028@aol.com on Nov
23, 1997
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