Golden Sunrise Strudel Cookies

Sheri Zarnick


I do wish I had a name for this marvelous cook..I refer to these recipes as the Farmhouse collection or the Farmhouse Wall collection. It may even been a compilation of many cooks through the years that added their recipes to the wall of this farmhouse, I don't know. But I do know what it treasure it was to find all these old recipes on the wall. So if it was one cook or a whole generational family of cooks through the years..I do appreciate the legacies you left behind.

pinch tips: How to Melt and Soften Butter


16-20 cookies


1 Hr 30 Min


40 Min


1 c
soft butter
1 c
sour cream
2 c
all purpose flour
1 c
apricot-pineapple jam (from my pantry)
1/4 c
orange marmalade
1 c
golden raisins
1 c
chopped walnuts
grated peel of 1 lemon
grated peel of 1 orange
powdered sugar

Directions Step-By-Step

Blend butter and sour cream. Mix in flour to make a soft dough. Divide in 4 equal balls. Wrap in plastic film, Chill at least 1 hour or longer. (dough is very soft)
Combine Jam, marmalade, raisins, nuts and grated citrus peels.
* Jam from the pantry...Uh I don't know if they sell apricot-pineapple jam or if we have to make it ourselves to do this recipe. When testing this recipe I used apricot jam with pineapple ice cream topping mixed together.*
Roll each ball on heavily floured surface or between two sheets of wax paper into a rectangle 1/4" thick, working one ball at a time. Keep rest of the dough in refrigerator until needed.
Spread jam mixture over dough. Roll up jelly roll fashion. Place on un-greased cookie sheet. Repeat with remaining dough balls.
Bake at 375^ for about 40 minutes until sides are crisp to the touch and lightly browned.
Cool 10-15 minutes or completely. Sprinkle with powdered sugar, cut into slices and serve.

About this Recipe

Course/Dish: Cookies