Blueberry Spiral Cookies

By lindybug

These spiral blueberry cookies sifted with powdered sugar taste even better than they look!

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla
• 2 3/4 cups all purpose flour
• 1 cup blueberry pie filling (about 1/2 of a 21-ounce can)
• 1/2 cup ground hazelnuts, filberts or almonds
• Powdered sugar, optional

Details

Servings 60
Preparation time 20mins
Cooking time 270mins

Preparation

Step 1

In a large mixing bowl, beat butter with an electric mixer on med-high speed for 30 seconds. Add the granulated and baking powder. Beat until combined. Beat in the egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Roll each half between 2 sheets of waxed paper into a 12x8-inch rectangle. Remove top sheet of waxed paper. Combine pie filling and ground nuts; spread half of the pie filling mixture over dough rectangle to within 1/2-inch of edges. Roll up jellyroll style, starting from one of the long sides and removing waxed paper as you roll. Press edges to seal. Wrap filled roll in waxed paper or plastic wrap. Repeat with remaining pie filling mixture. Chill rolls in the refrigerator for at least 4 hours or up to 48 hours.

Line cookie sheets with foil. Grease the foil; set cookie sheets aside. Cut filled roll into slices about 1/4-inch thick. Place slices 2-inch apart on prepared cookie sheets. Bake cookies in a 375°F oven for 10 to 12 min or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

If desired, before serving, sift powdered sugar lightly onto cooled cookies.