- 18
Ingredients
- 1/2 cup(s) (1 stick) cold butter or margarine
- 4 ounce(s) cold cream cheese
- 1 1/2 cup(s) all-purpose flour, plus additional for rolling
- 1/4 teaspoon(s) salt
- 1/2 cup(s) seedless raspberry jam
- 1/2 cup(s) pecans, toasted and chopped
Preparation
Step 1
Directions
Preheat oven to 350 degrees F.
In food processor with knife blade attached, pulse butter and cream cheese until smooth and fluffy, occasionally scraping bowl with rubber spatula. Add flour and salt, and pulse until well combined.
Cut four 10- by 12-inch sheets of waxed paper. On work surface, flour 2 sheets. With rubber spatula, transfer half of dough onto each sheet. With hands, shape each mound of dough into a rectangle. Flour dough and lay another sheet of waxed paper on top of each.
With rolling pin, roll 1 piece of dough into 10-by 9-inch rectangle, occasionally reflouring dough to prevent sticking. Repeat with second piece of dough. Transfer dough rectangles, still on waxed paper, to large cookie sheet and freeze 5 minutes or until just firm.
Carefully peel off top sheet of waxed paper from 1 dough rectangle. Spread half of jam in even layer over dough. Sprinkle half of pecans evenly over jam.
Starting from one long end, roll dough tightly into log, peeling off bottom sheet of waxed paper as you roll. Gently press edge to seal dough. Freeze 5 minutes or until firm. Repeat with remaining dough.
Line large cookie sheet with parchment paper. With serrated knife, cut dough crosswise into 1-inch pieces. Place pieces, upright, on cookie sheet 1 inch apart.
Bake 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in airtight container, with waxed paper between layers, at room temperature up to 3 days or in freezer up to 1 month.
Tips & Techniques
Tip: Vary these cookies by using apricot or sour cherry jam and chopped walnuts.