Recipe For Cooking Bite-Size Raspberry Jam Swirls

Toaster Oven Cookies :: Drop Cookies

Bite-Size Raspberry Jam Swirls

3 C. flour
Dash salt
8 oz. cream cheese
1 C. butter (no substitutes)
1/2 C. raspberry jam
1 C. finely chopped walnuts
Coarse sugar

Combine flour and salt in a very lrg. mixing bowl. Cut in cream cheese and butter with a pastry blender until the mixer resembles fine crumbs and begins to cling together. Form mixture into a ball and knead until smooth. Divide dough in half. Cover and chill 1 hr. or until easy to handle.

Roll each portion of dough on a lightly floured surface until 1/4 in. thick. Fold dough into thirds. Wrap in clear plastic wrap and chill for 2 hr..

Roll each half of the dough into a 14 x 12-in. rectangle. Spread each with half of the jam within 1/2 in. of edges; sprinkle with half of nuts. Beginning with a long side, roll up, jellyroll style; seal the seam. Cut into 1/2-in. thick slices. Dip one side of each slice into coarse sugar. Place slices, sugar side up, 1 in. apart on unprepared cookie sheet. Bake in 375 degree F oven about 15 min. or until lightly browned. Transfer to wire racks to cool.