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Serbian Rolled Filled Cookies Recipe

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This recipe for Serbian Rolled Filled Cookies is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups all purpose flour
⅔ cup granulated sugar
1 tsp baking powder
½ tsp. baking soda
½ tsp. salt
½ cup solid vegetable shortening
½ cup lightly salted butter or margarine at room temperature
2 large eggs
¼ cup milk
2 tsp. vanilla extract
1½ cups apricot preserves
1½ cups mini semisweet chocolate pieces
1½ chopped walnuts or pecans
confectioner sugar (optional)
Directions:
Directions:
Sift first five ingredients together in large bowl.

Add shortening and butter, cut together with a pastry blender or beat with a electric mixer set on low speed until coarse crumbs form.

Stir in eggs, milk, and vanilla. Mix well to form stiff dough.

In mediun bowl mix apricot preserves, chocolate pieces and walnuts.

Divide dough into 6 equal parts.

Heat over to 400º

On floured board or pastry cloth, roll one piece of dough to a 12x6 inch rectangle.

Spread evenly with ½ cup apricot mixture.

Starting from one long side, roll like a jelly roll. Press edges and ends to together to seat.

Repeat with remaing dough.

Place rolls seam side down, 3 to a baking sheet.

Bake 15 - 17 minutes until very little browned.

Transfer to wire rack to cool.

Wrap tightly and store at room temperature or store in regrigerator or freezer until ready to serve.

To serve, cut rolls into ½ inch slices and sprinkle with confectioners sugar.
Number Of Servings:
Number Of Servings:
12 dozen
Personal Notes:
Personal Notes:
Grandma (Elsie Shelanskey Thomas) found this recipe in Redbook magazine, November 1978. It became a fast favorite. I make it almost every Christmas. You can give a whole log as a gift or cut and place on cookie trays. Grandma would keep logs in the freezer and pull out to serve when company came for coffee or tea.

 

 

 

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