Most Loved Cookies
Over 75 of the finest cookie recipes are now at your fingertips inside this beautifully laid out, full-colour cookbook offering everything from traditional snack-time favourites to eye-catching special occasion delights.
- $24.99 CAN
- $24.99 US/INTL
Sour Cream Nut Rolls
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| Little pastry envelopes stuffed with a delightful filling. | |||||||||||||||||||||||||||||||
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Almond Filling: Combine first 4 ingredients in medium bowl. Makes 2 cups (500 mL) filling. Measure flour into large bowl. Cut in margarine until mixture resembles fine crumbs. Beat egg yolks and sour cream with whisk in small bowl until well combined. Slowly add to flour mixture, stirring with fork until mixture starts to come together. Do not overmix. Divide dough into 2 equal portions. Shape each portion into 6 inch (15 cm) long log. Flatten slightly. Roll out 1 log on lightly floured surface to 12 x 16 inch (30 x 40 cm) rectangle. Cut into 2 inch (5 cm) squares. Spoon about 1 tsp. (5 mL) filling across centre of each square. Fold diagonally opposite corners over filling. Pinch together to seal. Arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Bake in 350°F (175°C) oven for 10 to 12 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Repeat with remaining log and filling. Makes about 8 dozen (96) rolls. |
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| 1 roll: 46 Calories; 3.3 g Total Fat (2 g Mono, 0.4 g Poly, 0.7 g Sat); 5 mg Cholesterol; 4 g Carbohydrate; trace Fibre; 1 g Protein; 25 mg Sodium | |||||||||||||||||||||||||||||||
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| Reprinted from Most Loved Cookies © Company's Coming Publishing Limited | |||||||||||||||||||||||||||||||
