Raspberry Logs Cookie Recipe

1 cup granulated sugar
1/2 cup butter or margarine
1/4 cup shortening
2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry preserves
Powdered sugar

Beat granulated sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, walnuts, baking powder and salt. Cover and refrigerate about 3 hours or until firm.

Heat oven to 375º. Roll half of dough at a time into 12-inch square on floured cloth-covered surface. Cut into rectangles, 2 H 3 inches. Spoon 1/2 teaspoon preserves along one 3-inch side of each rectangle to within 1/4 inch of edge. Fold dough over preserves, beginning at 3-inch side. Seal edges with fork. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Roll in powdered sugar while warm.

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