February 2004 Recipe
Filled Strudel Cookies

2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 cup butter 1 egg, beaten 1 cup sour cream

2 packets Splenda (sucralose) 1 1/2 cups sugarless raspberry jam 1/2 cup raisins 1 cup chopped walnuts 1 egg, beaten

Sift together flour, baking powder and sugar substitute.
Cut in the butter until mixture resembles a course meal.
Add sour cream and egg, mix together to form a firm dough ball.
If the dough is too sticky, add a little more flour.
Refrigerate dough overnight.
Preheat oven to 375 degrees F.
Divide dough into three pieces.
On a clean, floured surface, roll our each piece of dough to 1/8 inch thickness.
Spread with the sugarless jam, and then sprinkle with the nuts and raisins.
Roll the dough up tightly like a jelly roll.
Brush each roll with the beaten egg and bake for 10 to 15 minutes.
Rolls should be golden brown.
While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.

From February 2004 Priscilla's Corner
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