Desserts
- Apricot Pineapple Upside-Down Cake
- Baked Bananas
- Chocolate Raspberry Pound Cake
- Coffee Cake
- Dutch Apple Tarts
- Frozen Strawberry Yogurt
- Icing
- Orange Pineapple Parfait
- Pepper Jelly Tarts
- Pinwheel Cookies
- Pumpkin Pecan Muffins
- Strawberry Rhubarb Tarts
- Whipped Raspberry Cream
Breads
Sauces
Description:
Pinwheel cookies with a fruit filling of your preference.
DILLMAN PRODUCT USED:
Jar of any Dillman Farm Preserves or Jelly
- 1 cup butter or margarine
- 2 cups brown sugar
- 3 eggs, well beaten
- 4 cups sifted all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. soda
- 1 cup chopped pecans
Cream sugar and butter or margarine: add well beaten eggs, mix well. Blend flour, salt and soda and add to sugar/egg mixture. Chill an hour or more in refrigerator.
Divide dough into two parts, rolling each to about 1/8" thickness between two sheets waxed paper. Gently peel off top sheet of paper.
Spread 1/2 jar of selected preserves or jelly on sheet of dough, then sprinkle with 1/2 cup or more of chopped pecans. Roll in jelly roll fashion using the bottom sheet of waxed paper to wrap, sliding the wrapped roll onto a cookie sheet. Repeat with the remaining dough.
Refrigerate overnight.
Slice and bake on a greased cookie sheet, 10- 12 minutes in a 400° oven. Cookies should be lightly browned. Remove while still warm. Makes 5 dozen