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“These are a beautiful addition to the Christmas cookie platter. The coarse sugar can usually be found at an import grocer. I found thie recipe in a 1997 Midwest Living issue. There is a long prep time, but I think you will find that these are worth the time.”
READY IN:
4hrs 15mins
YIELD:
36 swirls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium mixing bowl, combine the flour and salt.
  2. Using a pastry blender, cut in the cream cheese and butter till the mixture resembles fine crumbs and begins to cling together.
  3. Divide dough in half.
  4. Cover and chill for 1 hour.
  5. On a lightly floured surface, roll each half of dough into 1/4 inch thickness.
  6. Fold dough in thirds.
  7. Wrap in clear plastic wrap and chill for 2 hours.
  8. Roll each half of the dough into a 14x2 inch rectangle.
  9. Spread each half with jam to within 1/2 inch of edge of dough: sprinkle with nuts.
  10. Beginning with long side, roll up, jelly-roll style: seal the seam.
  11. Cut into 1/2 inch slices.
  12. Roll one side of each cookie in coarse sugar.
  13. Place the cookies, sugar side up, 1 inch apart on an ungreased cookie sheet.
  14. Bake in a 375 degree oven for about 15 minutes or till lightly browned.
  15. Remove from cookie sheet and allow to cool on a wire rack.

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