Desserts and Sweets: Rolled Jelly Cookies (sort of a Rugelach)

By Freya (Blitstein)

The Cooks: Rose ROZMARIN KRAMER

1¼ Cups Sugar
½ Cup Oil
1 Stick Margerine (or butter)
2 TSPS Vanilla
2 TBSP Orange Juice
Pinch of Salt
½ TSP Baking SODA
2 TSPS Baking POWDER
4 Jumbo Eggs , slightly mixed w/ 1 TBSP water
5 Cups Flour (Use extra when Kneading and rolling.)
Approx 1½ Cups Chopped Walnuts.
1 or 2 large jars of Blackberry JAM - - do not use jelly.
Sugar, Ground Cinnamon. Mix until light brown color.
(Using a regular spice jar - fill ¾ sugar and 1 tbsp cinnamon - replace plastic shaker top on jar – Shake well)

Set aside Nuts and Jam.
Thoroughly mix all ingredients, kneed until cool and firm. Use extra flour
To dust board and dough while kneading. Cut dough into 6 equal pieces.
Knead each piece again before rolling. Roll into rectangle not to exceed 12 or 13 inches in length. (Do not roll too thin – or they will crumble. 1/4” okay)
Spread jam on rectangle with spatula - sprinkle completely with sugar/cinnamon mixture. Sprinkle with the chopped nuts.

CAREFULLY – ROLL LENGTHWISE. Pinch down ends.
Brush top with oil or butter and sprinkle sugar/cinnamon mixture on top.
If necessary – let the roll ‘crawl up your arm’ in order to transfer it to the cookie sheet. Make sure that the lengthwise end of the flap is on the bottom – or whole roll will unfold in the oven. You can put 3 rolls on a greased/dusted pan or cookie sheet.

Bake at 350 degrees for about 25 minutes. - - -
Cut into slices immediately when removed from oven. Angle the slices. If you wait until they cool – they will crumble when cut.