Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Choco-Cherry Swirl Cookies

(0)

0 reviews

1 hr 25 min prep time
5 hr 25 min total time
13 ingredients
72 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

These roll-up chocolate cookies filled with cream cheese and cherries are perfect for an anytime dessert.

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 50
Calories from Fat: 20

% Daily Value

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.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: