RASPBERRY WALNUT SCHNITTEN
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 lg. egg
- 2 cups flour
- 1/3 cup seedless raspberry jam
- 1/3 cup chopped walnuts
- 1 cup chocolate chips
Beat buter and sugar until light and fluffy. Beat in egg. Gradually stir in flour until blended. Divide dough in half. Wrap each half in plastic wrap and chill 1 hour, or until firm enough to roll.
Preheat oven to 350 degrees.
Put each piece of dough between 2 sheets of waxed paper and roll to a 12-inch by 5-inch rectangle. Peel off top paper sheets, invert onto cookie sheet 2 inches apart. Peel off bottom paper. Fold long edges inward (1/2-inch), keeping borders even. Pat any cracks to seal.
Spread jam up to the folded edge (do not put jam on the folded edges). Sprinkle nuts over jam. Bake 20 to 25 minutes, until edges are golden brown.
Cool slightly, then cut each rectangle into 16 slices. Remove to rack to finish cooling.
Once cooled completely, melt the chocolate chips in a small saucepan on low heat, stirring to prevent burning. Dip plain edges of cookies into chocolate and set on waxed papaer to cool.
Makes 32 cookies.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.