Sweet Maria's Italian Cookie Tray by Maria Bruscino Sanchez

Author:Maria Bruscino Sanchez
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2011-10-12T16:00:00+00:00

CRUST

4 TABLESPOONS BUTTER, SOFTENED

1/2 CUP SUGAR

2 EGGS

¼ CUP MILK

2 CUPS FLOUR

2 TEASPOON BAKING POWDER

FILLING

1/2 CUP CHOPPED WALNUTS

3 TABLESPOONS SUGAR

1/2 TEASPOON CINNAMON

1 CUP RASPBERRY JELLY

1. Using an electric mixer, cream the butter and sugar. Add eggs and milk. Mix until well blended.

2. Add the flour and baking powder on low speed. Turn out the dough onto a lightly floured surface and knead until the dough is well blended. Wrap dough in plastic wrap and refrigerate for several hours or overnight.

3. Preheat oven to 350°F.

4. In a small bowl, combine walnuts, sugar, and cinnamon.

5. Divide dough in half. With a rolling pin, roll out a piece of dough on a lightly floured surface, until about 1/8-inch thick. The dough should be rolled in an oblong shape, not round. Spread 1/2 cup of jelly over the dough, using a metal spatula or butter knife. Sprinkle half of the nut mixture over the jelly.

6. Starting at the bottom long end, roll up loosely, like a jelly roll. Carefully move the roll onto a parchment-lined cookie sheet, placing seam side down.

7. Repeat rolling and filling with the other half of dough. Place each loaf about 3 inches apart on cookie sheet.

8. Bake for 25 to 30 minutes, or until light brown. Remove the cookie sheet from the oven. Cool on cookie sheets. These cookies will be easier to slice, with less breakage, if they are stored at room temperature, wrapped in foil, overnight. After cooling, slice each loaf diagonally into 1/2-inch slices.

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