[CHRISTMAS-RECIPE] Blackberry Strudel Cookies

Blackberry Strudel Cookies


Servings:about 48 cookies

Prep Time: 35 mins
Total Time:2 hrs 47 mins

1/2 cup butter, softened

3/4 cup packed brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
1 8-ounce carton dairy sour cream

1/3 cup seedless blackberry jam
1 cup flaked coconut
3/4 cup chopped walnuts, toasted
1/2 cup dried currants or dried blueberries
Powdered sugar

Directions


In a large bowl, beat butter
with an electric mixer on
medium to high speed for
30 seconds.

Add brown sugar and salt.

Beat until combined, scraping
side of bowl occasionally.

Beat in flour until mixture
resembles coarse cornmeal.

Beat in sour cream until mixture
is moistened and starts to cling.

Gather mixture into a ball.

Divide into three portions.

On a lightly powdered-sugared
surface, roll out one of the dough
portions into a 9-inch square.

Spread with about 2 tablespoons
of the jam; sprinkle with one-third
of each of the coconut, walnuts,
and currants.

Roll up into a spiral; pinch edge
to seal.

Wrap in plastic wrap or waxed paper.

Repeat with the remaining dough,
jam, coconut, walnuts, and currants.

Chill for 2 to 3 hours or until firm
enough to slice.

Preheat oven to 400 degrees F.

Line a large cookie sheet with
parchment paper, nonstick foil,
or foil lightly coated with
nonstick cooking spray; set aside.

Using a serrated knife, cut rolls
into 1/2-inch-thick slices.

Place slices 1 inch apart on
prepared cookie sheet.


Bake in the preheated oven about
12 minutes or until tops are
lightly browned.

Transfer cookies to a wire rack.

While warm, sprinkle lightly
with powdered sugar.

Cool completely on wire rack.

Makes about 48 cookies.

To Store:

Layer cookies between waxed
paper in an airtight container;
cover.

Store in the refrigerator for
up to 3 days or freeze for up
to 1 month.






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