Jelly and Nut Filled Cookies

Jelly and Nut Filled Cookies

JELLY AND BUT FILLED COOKIES

MAKES ABOUT 25

These tasty cookies were always a part of our Christmas baking traditions, perfected by my Aunt Giulia. They are very flexible, so feel free to substitute any flavor pie filling or chopped nuts.

Dough

1/2 pound butter, unsalted, softened

1/2 cup sugar

2 eggs

1/4 cup sour cream

2 to 2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

Filling

1 cup raspberry pie filling

1/2 cup chopped walnuts

4 tablespoons sugar

1 teaspoon cinnamon

1.  Make the cookie dough. In the bowl of a stand mixer ( or with a hand mixer)  cream butter and sugar until light. Add eggs and sour cream. Mix well.

2.  Add 2 cups flour,  baking powder and salt. On low speed mix just until blended. Turn dough out onto a lightly floured surface. Knead dough and add any additional flour to make a soft, not sticky dough.

3.  Wrap dough in plastic and refrigerate 3 to 4 hours or overnight, 

4.  Preheat oven to 350 ℉

5. In a small bowl, combine cinnamon and sugar.  Divide dough in half. With a rolling pin, roll half the dough onto a lightly floured surface, about 1/8 thick.  Roll into an oblong shape about 16 inches long ( about the length of your cookie sheet ).

6. Spread half the pie filling over the dough. Sprinkle with half the walnuts, then half of the cinnamon sugar mixture.

7. From the bottom, roll dough loosely jelly-roll fashion. Carefully place onto a parchment lined cookie sheet, being sure to put the seam side under.

8.  Repeat with other half of the dough. Bake 25 to 30 minutes or until uniformly lightly browned. 

9.  Remove cookie sheet from the oven. Cool cookies completely on cookie sheet. ( Can be made 2 to 3 days in advance. Wrap loaves in foil and store at room temperature. 

10.  Slice cookies into 1/2-inch slices on a slight diagonal. Store at room temperature.