From the kitchen of Mabel Knewasser. Grape jam, nuts and
raisins are spread on a buttery dough, rolled, then sliced to make
these swirl cookies. The dough may be kept in the refrigerator for
3 to 4 days.
raisins are spread on a buttery dough, rolled, then sliced to make
these swirl cookies. The dough may be kept in the refrigerator for
3 to 4 days.
In a bowl, combine:
3/4 c grape jam
1 c chopped nuts
1 1/2 c chopped raisins
In a mixer, cream:
1 c butter or margarine
Add:
1 c brown sugar
Beat until light.
Add:
2 eggs
1 tsp vanilla
Add:
3 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Divide dough in half.
On a floured surface, roll into a rectangle, about 1/4 inch thick.
Spread with half of the jam mixture.
Roll up jelly roll fashion.
Wrap in waxed paper.
Chill overnight.
Cut in 1/4" slices with a sharp knife dipped in warm water.
Place on greased baking sheets about 1/2" apart.
Bake @ 400, for 10-12 minutes.
Remove from sheets as soon as baked.
3/4 c grape jam
1 c chopped nuts
1 1/2 c chopped raisins
In a mixer, cream:
1 c butter or margarine
Add:
1 c brown sugar
Beat until light.
Add:
2 eggs
1 tsp vanilla
Add:
3 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Divide dough in half.
On a floured surface, roll into a rectangle, about 1/4 inch thick.
Spread with half of the jam mixture.
Roll up jelly roll fashion.
Wrap in waxed paper.
Chill overnight.
Cut in 1/4" slices with a sharp knife dipped in warm water.
Place on greased baking sheets about 1/2" apart.
Bake @ 400, for 10-12 minutes.
Remove from sheets as soon as baked.
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