| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
New Jersey |
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Shortening |
| 1 |
|
Egg; unbeaten |
| 1 |
tb |
Milk |
| 1/2 |
ts |
French's Vanilla |
| 1/4 |
c |
Pineapple preserves |
| 1/4 |
c |
Semi-sweet chocolate pieces |
| 1/4 |
c |
Funsten's Walnuts |
|
|
Confectioners' sugar |
INSTRUCTIONS
BAKE at 400 degrees for 15 to 17 minutes. MAKES 4 1/2 dozen cookies. Sift
together into a mixing bowl the flour, sugar, baking powder, soda and salt.
Add butter and shortening. Mix with low speed of mixer (or with pastry
blender) until mixture resembles coarse crumbs. Blend in 1 unbeaten egg, 1
to 2 tablespoons milk, and vanilla. Mix well to form a dough. If desired,
chill dough for easier handling.** Divide dough into three parts. Roll out
one part on floured surface to a 12 x 4-inch rectangle. Spread with
pineapple preserves. Sprinkle with chocolate pieces and walnuts, chopped.
Roll tightly as for jelly roll, starting with the 12-inch side; seal edges
and ends. Place seam-side down on greased baking sheet. Repeat with
remaining dough. Bake in hot oven (400 degrees) 15 to 17 minutes. Cool;
slice into 3/4 -inch pieces. Sprinkle with confectioners' sugar. *For use
with Pillsbury's Best Self-Rising Flour, omit baking powder, soda, and
salt. **Dough may be stored in refrigerator up to 3 days and baked as
needed.
NOTES : "Junior Winner in Pillsbury's 10th Grand National Recipe and Baking
Contest by Diane W. Hilbert, Cranford, New Jersey. Adapted by Ann
Pillsbury"
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6,
1997
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