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Blue Ribbon Cookies - Arkansas Black Walnut

       

    1/2 c  butter,softened,no

           substitutes

      1 c  sugar

      1    egg

      1 t baking powder

      1 t vanilla

    1/4 t salt

  1 3/4 c  all purpose flour

    1/2 c  flaked coconut

    1/3 c  seedless raspberry jam

    1/4 c  Hammons Black Walnuts

           -finely chopped

Beat butter and sugar on medium to high for one minute. Beat in egg,

baking powder, vanilla and salt. Beat in as much flour as you can with

mixer, then stir in remaining flour. Wrap dough in plastic and

refrigerate at least 2 hours until firm enough to roll. Stir together

coconut, jam and black walnuts. Set aside. On floured wax paper, roll

dough to a 12-inch square. To roll, gently lift the waxed paper to

guide the roll. Spread with jam mixture. Roll into spiral; press seam

to seal. Wrap in plastic wrap; Refrigerate at least 4 hours so it`s

firm for slicing. Line cookie sheets with ungreased parchment paper or

lightly greased foil, to prevent sticking. Slice cookies 1/4 inch thick.

Place slices on prepared cookie sheets. Bake at 375 degrees for 8 - 10

minutes or until golden brown on edges. Cool on cookie sheet for 1

minute. Transfer to a wire rack to cool completely. Makes about 45

cookies.

 

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