Sliced log cookies are so irresistible that you'll want to make two batches — one for the cookie exchange and one for home.
- Portion size 48 servings
- Credits : Canadian Living Magazine: December 2005
- 1 pkg cream cheese softened
- 1 cup butter softened
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 1/2 cup chopped pecan
- 1 1/2 cup dried cherries chopped
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup seedless raspberry jam
- 1 egg lightly beaten
- 1 oz bittersweet chocolate melted
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat cream cheese with butter until fluffy; beat in sugar. Add flour in 2 additions, stirring to combine. Form into rectangle; cut into quarters. Wrap each in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Filling: In small bowl, combine pecans, cherries, granulated sugar and brown sugar; set aside.
On lightly floured surface, roll out 1 of the dough quarters into 12- x 8-inch (30 x 20 cm) rectangle. Spread with 2 tbsp (25 mL) of the jam; sprinkle with one-quarter of the nut mixture. Starting at long side, tightly roll up into log. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.
Cut each log into twelve 1-inch (2.5 cm) thick slices; arrange upright 1/4 inch (5 mm) apart on prepared pans.
Topping: Brush egg over top of each cookie. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 25 minutes. Let cool on pans on rack for 10 minutes. Transfer to racks; let cool completely. Drizzle with chocolate. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 59 mg
- Protein 2 g
- Calories 136.0
- Total fat 9 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0