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Serves: 4
Total Calories: 1,170
In a large mixer bowl at medium speed, beat butter or margarine and cream cheese until light and fluffy. Beat in 1/2 cup sugar, vanilla and salt until blended. At low speed, gradually beat in flour until well mixed and mixture forms a ball. Divide dough into two portions. Wrap each in waxed paper and chill for 30 minutes.
Preheat oven to 350°. Lightly grease baking sheets. On a lightly floured surface, roll one portion of dough at a time to 1/4 -inch thickness, forming a 14 x 10-inch rectangle. Spread each with 1/4 cup of the preserves, sprinkle with 1/4 cup of the walnuts. Roll as for a jelly roll, starting from the long side. With a sharp knife, cut 1/2 -inch slices. Dip one cut side in sugar. Place, sugar-side up, 1 inch apart on baking sheets. Bake for 25 to 30 minutes or until golden brown. Cool cookies on wire racks.
Store in an airtight container.
This Ragalich (Raspberry Pinwheels) recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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