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Prep 1hr25min
Total5hr25min
Ingredients13
Servings72
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Ingredients
Filling
1/3
cup sugar
4
oz. cream cheese, softened
1/2
teaspoon almond extract
1/2
cup flaked coconut
2/3
cup drained chopped maraschino cherries
Cookies
1
cup sugar
1/2
cup margarine or butter, softened
1
tablespoon maraschino cherry liquid
1
egg
1 1/3
cups all purpose or unbleached flour
1/4
cup unsweetened cocoa
1/2
teaspoon baking soda
1/4
teaspoon salt
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Steps
1
In medium bowl, combine 1/3 cup sugar, cream cheese and almond extract; mix well. Stir in coconut. Set aside.
2
In large bowl, combine 1 cup sugar, margarine, cherry liquid and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and all remaining cookie ingredients; mix well.
3
Shape dough into rope about 18 inches long; place lengthwise on 24-inch long sheet of waxed paper. Top with another sheet of waxed paper. Roll out dough to 20x10-inch rectangle. Peel off top sheet of paper.
4
Spread dough with cream cheese mixture; sprinkle with cherries. Starting with 20-inch side and using paper to lift dough, roll up dough tightly, jelly-roll fashion. Press edges to seal. Cut roll in half to form two 10-inch long rolls. Wrap each roll in waxed paper or plastic wrap; refrigerate at least 4 hours or until firm.
5
Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Cut dough into 1/4-inch slices. Place slices 2 inches apart on sprayed cookie sheets.
6
Bake at 375°F. for 7 to 10 minutes or until set. Cool 2 minutes. Remove from cookie sheets. Cool 10 minutes or until completely cooled. Store in refrigerator.
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Nutrition Facts
Serving Size:1 Cookie
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
40mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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