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FRUIT & NUT STRUDEL COOKIES




List of Ingredients



• 1 1/4 CUPS FLOUR
  
• 1/2 CUP CHILLED UNSALTED BUTTER, CUT INTO SMALL PIECES
  
• 1/2 CUP CHILLED WHIPPING CREAM
  
• 2 CUPS APRICOT PRESERVES
  
• 2 CUPS SWEETENED FLAKED COCONUT
  
• 2 CUPS CHOPPED PECANS OR WALNUTS OR ALMONDS
  
• 1 CUP RAISINS
  






Instructions



1. IN A FOOD PROCESSOR ADD THE FLOUR, SALT AND WHIPPING CREAM, USING THE ON AND OFF UNTIL BLENDED. GATHER DOUGH INTO BALL AND DIVIDE IN HALF. FLATTEN EACH DOUGH PIECE INTO A THIN RECTANGLE. WRAP IN PLASTIC WRAP AND CHILL UNTIL FIRM ENOUGH TO ROLL, ABOUT 15 MINUTES.
   
2. PREHEAT OVEN TO 350°.
   
3. ROLL OUT 1 PIECE OF DOUGH AT A TIME ON A LIGHTLY FLOURED SURFACE TO A 14 X 10" RECTANGLE. SPREAD WITH 1 CUP PRESERVES, THEN SPRINKLE WITH 1 CUP COCONUT, 1 CUP NUTS AND 1/2 CUP RAISINS.
   
4. STARTING AT THE LONG SIDE OF DOUGH, ROLL UP DOUGH IN A JELLY ROLL FASHION, ENCLOSING FILLING. PUSH ENDS IN TO COMPRESS LOG TO 12" LENGTH, SEAL ENDS. TRANSFER STRUDEL TO BAKING SHEET, SEAM SIDE DOWN.
   
5. REPEAT WITH REMAINING DOUGH AND FILLING.
   
6. BAKE STRUDELS UNTIL GOLDEN, ABOUT 45 MINUTES. SLIDE SPATULA UNDER HOT STRUDELS TO LOOSEN FROM SHEET. LET COOL ON SHEET. CUT STRUDELS INTO 3/4" THICK SLICES. ( STORE IN AIRTIGHT CONTAINER FOR UP TO 3 DAYS, OR IN THE REFRIGERATOR).
   
7. YIELDS ABOUT 24 COOKIES
   SOURCE: A BAKERS DOZEN