Pinwheel Icebox Cookies
1 cup brown sugar
1 1/2 cup white sugar
1 cup butter
3 eggs
4 cups flour
1 tsp. salt
2 tsp. baking soda
1 1/2 cup ground raisins
1/2 cup water
1 cup nuts
Cream brown sugar, 1 cup white sugar and butter; add eggs and mix well. Add sifted flour, salt and baking soda; stir until smooth. Chill. Combine remaining ingredients and cook until thick. Add nuts; allow to cool. Divide dough; roll out 1/2-inch thick. Spread filling over dough. Roll in rolls and refrigerate overnight. Slice thin. Bake at 350 degrees for 15 minutes.
Yield: 5-6 dozen.
Helpful Baking Tip: When slicing cookies you always want to use your sharpest knife. Every so often, give your dough a turn so your cookies don’t start flattening on one side.
Enjoy!
The Cookie Swap – Create a Christmas Tradition One Cookie Recipe at a Time
You certainly make these cookies appear to be “painless”! And look at how beautiful they are.
I have a filled cookie that uses almost the same ingredients except for the addition of apricots. I am thinking I might try iot in this cookie because making those filled cookies is a pain and they never turn out pretty!
Thanks so much for adding your recipe to the Holiday Cookie Recipe Swap. This is a great choice!