Dough
1 C. butter, softened
1/2 C. sugar
1 egg
2/3 C. flour + extra if needed*
1 tsp. baking powder
8 oz. sour cream
Confectioner's Sugar for kneading and dusting**
Filling
1/2 C. raisins
2 C. chopped pecans
1-1/2 C. apricot jelly
1 tsp. cinnamon
1/2 C. sugar
Cream together the butter and sugar. Add in the egg. Add in the dry ingredients and sour cream in alternation. The dough will be sticky and loose. Divide into two or three portions, wrap each portion in waxed paper, and chill them overnight in the refrigerator. The day of baking, combine all the filling ingredients in a bowl. Take one portion at a time out of the refrigerator and roll on a work surface sprinkled with confectioner's sugar until about 1/4-inch thick. Cut the dough into 2 inch squares. Place a small amount of filling in the center of each square and roll it up like a rolled thing. (A burrito, a newspaper, a handmade cigarette, whatever image works for you.) Place the rolls on an ungreased baking sheet and bake at 350F for 15 minutes. (They should be flaky when done, but they will not really turn brown, much like the walnut snowballs.) Let cool slightly, then dust liberally with confectioner's sugar.
_______
*I always end up needing to add more flour to this recipe, and I have never written down exactly how much that is. Basically, the consistency of the dough should be extremely soft and gooey, but should hold a shape for at least half a minute after released. Ergo, if you shmursh it (I made that word up) into a round shape, it should immediately start to ooze somewhat back into its natural shapelessness, but it shouldn't ooze and gush all around your fingers while you're still trying to make it be round. IE, it should be more solid than liquid. This is a dough that, because of its high fat content, is very tender. It pretty much has to be chilled to be workable at all. So, to sum it all up, you probably will need to add about 1/2 C. to 3/4 C. more flour. I wish I could be more specific!
**Confectioner's sugar, XXX sugar, XXXX sugar, 10X sugar, whatever you call it, is needed to the amount of 2 C. total for this recipe. I'm not saying you'll use all if it, but just have that much on hand. As for the kneading, a baker trick that works for some cookies (but not all) is to dust your work surface with confectioner's sugar instead of flour. Instead of making your cookies breadier and less flavorful, it actually makes them better, plus it improves workability nearly as well as flour.
1 C. butter, softened
1/2 C. sugar
1 egg
2/3 C. flour + extra if needed*
1 tsp. baking powder
8 oz. sour cream
Confectioner's Sugar for kneading and dusting**
Filling
1/2 C. raisins
2 C. chopped pecans
1-1/2 C. apricot jelly
1 tsp. cinnamon
1/2 C. sugar
Cream together the butter and sugar. Add in the egg. Add in the dry ingredients and sour cream in alternation. The dough will be sticky and loose. Divide into two or three portions, wrap each portion in waxed paper, and chill them overnight in the refrigerator. The day of baking, combine all the filling ingredients in a bowl. Take one portion at a time out of the refrigerator and roll on a work surface sprinkled with confectioner's sugar until about 1/4-inch thick. Cut the dough into 2 inch squares. Place a small amount of filling in the center of each square and roll it up like a rolled thing. (A burrito, a newspaper, a handmade cigarette, whatever image works for you.) Place the rolls on an ungreased baking sheet and bake at 350F for 15 minutes. (They should be flaky when done, but they will not really turn brown, much like the walnut snowballs.) Let cool slightly, then dust liberally with confectioner's sugar.
_______
*I always end up needing to add more flour to this recipe, and I have never written down exactly how much that is. Basically, the consistency of the dough should be extremely soft and gooey, but should hold a shape for at least half a minute after released. Ergo, if you shmursh it (I made that word up) into a round shape, it should immediately start to ooze somewhat back into its natural shapelessness, but it shouldn't ooze and gush all around your fingers while you're still trying to make it be round. IE, it should be more solid than liquid. This is a dough that, because of its high fat content, is very tender. It pretty much has to be chilled to be workable at all. So, to sum it all up, you probably will need to add about 1/2 C. to 3/4 C. more flour. I wish I could be more specific!
**Confectioner's sugar, XXX sugar, XXXX sugar, 10X sugar, whatever you call it, is needed to the amount of 2 C. total for this recipe. I'm not saying you'll use all if it, but just have that much on hand. As for the kneading, a baker trick that works for some cookies (but not all) is to dust your work surface with confectioner's sugar instead of flour. Instead of making your cookies breadier and less flavorful, it actually makes them better, plus it improves workability nearly as well as flour.
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