INGREDIENTS

INSTRUCTIONS

MAKES 42 COOKIES OVO-LACTO
These cookie rolls may be refrigerated for two or three days or frozen.
Either way, they'll be ready to slice and bake.
Flatten dough between two 24-inch-long sheets of wax paper. Roll into 12-
by 15-inch rectangle, about 1/4-inch thick. Remove top wax paper sheet.
Spread poppyseed filling over dough, leaving 1 -inch border around edges.
Starting with long edge, roll up dough into tight cylinder, using bottom
sheet of wax paper as guide. Wrap in same sheet of wax paper, smoothing and
shaping roll. Twist ends of paper and fold under. Place flat in
refrigerator and chill for 8 hours or overnight before baking. (Dough can
be made up to this point, covered with plastic wrap and foil, then frozen
up to 2 months. Thaw in refrigerator before baking.)
Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated
knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased
cookie sheet 1 inch apart. Bake until golden but not browned, about 12
minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then
remove to wire racks to cool completely.
(Store cookies in an airtight container at cool room temperature up to 3
days or refrigerate up to 1 week.)
PER COOKIE: 71 CAL.; 1G PROT.; 3GTOTALFAT (1G SAT. FAT); 8G CARB.; 11MG
CHOL.; 54MG SOD.; 1G FIBER.
VARIATION: Instead of spreading poppyseed filling, sprinkle with mini
semisweet chocolate chips over rolled surface to cover lightly. Press chips
gently into dough by laying wax paper on top and pressing with palms. Roll,
chill and bake as directed.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 41
Converted by MM_Buster v2.0l.

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