Recipe - Poppyseed Swirl Icebox Cookies

1 Batch Four from One Cookie
Dough; (2 cups)
(See separate Recipe)
Three fourths cup Prepared poppyseed filling

MAKES 42 COOKIES OVOLACTO

These cookie rolls may be refrigerated for two or three days or frozen.
Either way, they'll be ready to slice and bake.

Flatten dough between two 24inchlong sheets of wax paper. Roll into 12
by 15inch rectangle, about 1/4inch thick. Remove top wax paper sheet.

Spread poppyseed filling over dough, leaving 1 inch border around edges.
Starting with long edge, roll up dough into tight cylinder, using bottom
sheet of wax paper as guide. Wrap in same sheet of wax paper, smoothing and
shaping roll. Twist ends of paper and fold under. Place flat in
refrigerator and chill for 8 hours or overnight before baking. (Dough can
be made up to this point, covered with plastic wrap and foil, then frozen
up to 2 months. Thaw in refrigerator before baking.)

Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated
knife, slice roll into 1/4inchthick slices. Place slices on ungreased
cookie sheet 1 inch apart. Bake until golden but not browned, about 12
minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then
remove to wire racks to cool completely.

(Store cookies in an airtight container at cool room temperature up to 3
days or refrigerate up to 1 week.)

PER COOKIE: 71 CAL.; 1G PROT.; 3GTOTALFAT (1G SAT. FAT); 8G CARB.; 11MG
CHOL.; 54MG SOD.; 1G FIBER.

VARIATION: Instead of spreading poppyseed filling, sprinkle with mini
semisweet chocolate chips over rolled surface to cover lightly. Press chips
gently into dough by laying wax paper on top and pressing with palms. Roll,
chill and bake as directed.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 41

Converted by MM_Buster v2.0l.