Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup kenari nuts, finely chopped-used walnuts or pecans if you like
- 1/3 cup homemade cranberry sauce
- Note: since my cranberry sauce was not runny like a regular cranberry sauce I was able to use it for this cookies. Use any other jams/preserves for the substitution.
Instructions:Preheat the oven to 350° F. Line a large cookie sheet with parchment paper or butter it.
On a piece of wax paper, combine the flour, baking powder, and cinnamon. In a large bowl, cream butter with an electric mixer, add the sugar and continue beating until light and fluffy. Add the egg and vanilla and beat until smooth. Beat in the flour mixture until the dough is well mixed.
Turn the dough out onto a piece of wax paper and divide it into quarters. (The dough will be soft and very pliant. Once you place it on your cookie sheet, you’ll be able to stretch it out, but you won’t be able to pick it up and move it.)
Pick up a piece of dough and form it into a thick sausage shape with your hands. Place it on the cookie sheet about 2 inches from one of the long edges. Use your fingers to stretch the dough into a narrow log about 13 inches long and about 3/4 inches wide; the log not be perfectly round. Sprinkle one-quarter of the chopped nuts on top of the log and gently press them into the surface of the dough. Using the edge of your pinky finger, make a trough about 1/4 inch deep down the length of the log. Fill the trough with jam. Repeat with the 3 remaining pieces of dough, leaving at least 3 inches between each log (they will spread during baking).
Bake in the middle of the oven for 13 to 18 minutes, or until the logs start to color. With the logs still on the pan, cut each one diagonally into 18 slices while still warm. Slide the parchment paper off the pan onto a rack with the sliced logs still intact and allow to cool completely. Store in airtight containers for up to 1 week or in the freezer for up to 2 months.
Source: adapted from The Christmas Cookie Book by Judy Knipe and Barbara Marks