Recipe - Jewel Swirls

2 cup Allpurpose flour
One half teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Butter; unsalted (softened)
One half cup White sugar
One half cup Sour cream

Submitted by: D Wiman Sour cream and jello cookie...the dough needs to be
refrigerated for at least 3 hours.

1. Cream butter and sugar, then add sour cream. Add the dry ingredients.
Blend well and chill 2 hours or overnight.

2. Divide dough in half and roll into rectangle. Brush rectangles with
water and sprinkle each with One half package Jello. Roll up. Chill 1 to 2
hours.

3. Preheat oven to 350 degrees F (180 degrees C). 4Cut dough into One fourth to
One half inch thick slices. Put on greased cookie sheets and bake for 1012
minutes. Makes 2 dozen
Posted to BakeryShoppe Digest V1 #445 by fundwell@excel.net on Dec 10,
1997