Chocolate Raspberry Roll-up CookiesTamara Brown
My mom always made these cookies at Christmas time. I love them!
- prep time:
- 30-45 minutes
- cook time:
- 25 minutes
- other time:
- 5 hours chilling time for the dough
- 1 pkg. (2 1/4 tsp.) dry yeast
- 1/4 tsp. ground ginger
- 1/4 cup warm water
- 1 cup butter
- 3 cups flour
- 1/2 tsp. salt
- 1/4 cup heavy whipping cream
- 3 eggs (separated)
- 1/4 cup sugar
- 1 tsp. vanilla
- 1 bag miniature semi-sweet chocolate chips
- 1 small jar seedless raspberry jam
- 1 cup ground pecans
- 1 cup sugar
Mix water, yeast, and ginger. Let bubble. Cut butter into flour and salt. Add cream, egg yolks, sugar, yeast, and vanilla. Knead for 6-7 minutes. Wrap with plastic wrap and refrigerate at least 5 hours and for up to 4 days.
Take out of fridge and divide into four sections. Roll out each section into a rectangle 1/4 inch thick. Spread with a layer of raspberry jam and sprinkle with chocolate chips. Roll up and cut into 1 1/2 inch rolls. Pinch to seal.
Dip each roll in egg white and the nut/sugar mixture. Place, seam side down on a greased cookie sheet and bake for 350°F for 25 minutes.
Source: Tamara Brown