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These pastrylike goodies are a treat for breakfast or with tea as well as after dinner. Choose your favorite flavor of preserves or marmalade for the filling.
- 1 3/4 cups all-purpose flour
- 3/4 cup cold butter or margarine
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/3 cup apricot or raspberry preserves, or orange marmalade
- 3 ounces (1/2 cup) white chocolate, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (optional)
Place the flour in a mixing bowl. With a pastry blender or 2 knives, cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough just holds together. On a lightly floured surface, knead the dough about 10 times. Divide the dough in thirds. Wrap in plastic wrap.
On a lightly floured surface, roll one third of the dough into a 10-inch circle. Spread the dough with a scant 2 tablespoons of the preserves or marmalade. Sprinkle with one third of the white chocolate. Cut the dough into 12 wedges. Starting on the outside edge, roll up each wedge jelly-roll style. Place, point-side down, 2 inches apart on an ungreased cookie sheet. Repeat with the remaining dough, preserves or marmalade and chocolate.
In a small mixing bowl, stir together the sugar and, if desired, cinnamon; sprinkle over each cookie.
Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till light golden brown. Remove the cookies from the pans and cool on a rack. Store in a tightly covered container.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
86 calories; 5g total fat; 12mg cholesterol; 6mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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