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A cream-cheese cookie dough spread with cinnamon, sugar, raisins and jam and then rolled and baked. Great freezer cookie.
Preparation Time: 40 minutes, plus chilling timeBaking Time: 30 minutes (increase 5-10 minutes if baking from frozen)
Makes: 48 rugalachs
Dough1 cup (250 mL) unsalter butter, softened1 pkg (80z/250 g) cream cheese, softened3 tbsp (45 mL) sugar2 cups (500 mL) Robin Hood® All Purpose FlourFilling1 1/4 cups (300 mL) Sun-Maid® Natural Raisins1 tbsp (15 mL) cocoa powder1 tsp (5 mL) cinnamon1/4 cup (50 mL) sugar1/2 cup (125 mL) Smucker's® Pure Strawberry Jam or No Sugar Added Raspberry Fruit and Concentrated White Grape Juice Spread1 egg, lightly beaten course sugar (optional)
1. Cream butter, cream cheese and sugar in large bowl on medium speed. Add flour and mix on low speed, just until incorporated. Remove to floured surface and form into ball. Cut into quarters and shape into discs. Wrap each disc in plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.2. Combine raisins, cocoa powder, cinnamon and sugar in small bowl. Set aside.3. Preheat oven to 350°F (180°C). Grease baking sheets or line with parchment paper.4. Roll out 1 disc on lightly floured surface to 11” (28 cm) circle. Spread 2 tbsp (30 mL) of jam over top; sprinkle with ¼ of raisin filling. Cut into 12 pie-shaped wedges. Roll up each wedge tightly from the outside wide end. Place on prepared baking sheets. Brush with beaten egg; sprinkle with coarse sugar if desired.5. Bake in centre of preheated oven 25 - 30 minutes or until golden brown. Let cool on pans 5 minutes. Transfer to racks.
1. Freezing: Excellent; baked and unbaked2. Use a pizza cutter or pastry wheel to cut the pie-shaped wedges.
Kids will love these jam-filled muffins for breakfast or snacktime. They taste great and have an added boost of fibre.
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Rating:
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