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Raspberry Roll-Ups


1 cup butter
1 8 oz. pkg cream cheese
2 cups sifted all-purpose flour
1 tsp. salt
3/4 cup raspberry jam

Preheat oven to 425 deg. F. Blend butter and cream cheese until soft. Sift then measure flour; resift with salt. Blend into butter mixture. Chill for 1 hour. Roll out about 1/4-inch thick. Cut in 2-1/2 inch squares. Spread each square with 1 teaspoon raspberry jam to within 1/4-inch of edge. Roll up firmly. Plac rolled edge down on ungreased baking sheet. Bake for 12 minutes until golden brown.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.