RASPBERRY RUGELACH

By shorty

Ingredients

• 1/2 CUP COLD BUTTER
• 4 OZ COLD CREAM CHEESE
• 1 1/2 CUP FLOUR
• 1/4 TSP SALT
• 1/2 CUP SEEDLESS RASPBERRY JAM
• 1/2 CUP CHOPPED PECANS

Preparation

Step 1

preheat oven to 350 degrees
in food processor pulse butter and cream cheese until smooth and fluffy
add flour and salt and pulse until well combined
cut four 10 by 12 sheets of waxed paper
on work surface flour 2 sheets
shape each mound of dough into a rectangle
flour dough and put another sheet of waxed paper on top
roll out both pieces of dough to about 10 by 9
still on waxed paper transfer to a large cookie sheet and freeze for 5 minutes
peel one sheet of dough off the waxed paper and spread evenly with half the jam
sprinkle half the pecans on top of the jam
roll dough into a log
freeze for 5 minutes until firm
cut dough into crosswise sections 1 inch think and place on cookie sheet one inch apart
do the same with the other log of dough
bake 40 to 45 minutes or until golden brown