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orange marmalade monkey tails - dee dee's

(2 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

Last night I was craving cookies and I thought about an old Raspberry Swirl Cookie I use to bake back in 80's. I don't remember who gave me the recipe but I remember how good that cookied was. As luck would have it, I was out of luck, I didn't have any raspberry jam. What I did have on hand was orange marmalade, walnuts and coconut. I started swirling these ingredients around in my head until I came up with this new cookie. They turned out delish! A light crispy edge and a wonderful soft chewy cookie. And the orange flavor, Yum! I think these will be a wonderful addition to my Christmas Cookie collection. My JAP friends helped me name this cookie. Thanks ya'll! Hope you enjoy!

►
(2 ratings)
yield 3 dozen cookies
prep time 3 Hr
cook time 10 Min
method Bake

Ingredients For orange marmalade monkey tails - dee dee's

  • 1/2 c
    butter, room temperature
  • 1 c
    sugar
  • 1
    egg
  • 1 tsp
    almond extract, or vanilla (i used almond in this recipe)
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    salt
  • orange marmalade filling
  • ORANGE MARMALADE FILLING INGREDIENTS:
  • 1/2 c
    orange marmalade
  • 1/2 c
    flaked coconut, (i used tropic isle fresh frozen coconut)
  • 1/4 c
    walnuts, finely chopped
  • 1/2 c
    walnuts, finely chopped to coat cookie roll, optional

How To Make orange marmalade monkey tails - dee dee's

  • 1
    Combine flour, baking powder and salt; set aside.
  • 2
    Cream butter and sugar, beating well on a medium speed of an electric mixer. Add egg and flavoring; beat well.
  • 3
    Add flour mixture to creamed mixture. Shape dough into a ball; wrap in plastic and chill for 2 hours.
  • 4
    While dough is chilling, prepare filling: Combine marmalade, coconut and walnuts; mix well. Store in refrigerator unitl ready to use.
  • 5
    On floured wax paper, roll chilled dough to a 12 x 9-inch rectangle. Spread filling evenly to within 1/2-inch of the edge of the dough. Carefully roll dough, jellyroll fashion, starting at the long end and peeling wax paper from dough as you roll it. Pinch side seam to seal, leave ends open. Sprinkle 1/2 cups of finely chopped walnuts on wax paper, roll log in walnuts to coat log. Wrap dough in plastic and chill for 1 hour or until dough is firm enough to slice.
  • 6
    Unwrap roll, and slice 1/4-inch slices. Place 2 inches apart on greased cookie sheets.(I used parchment paper in stead of greasing cookie sheet). Bake at 375 degrees for 10 to 12 minutes or just until cookies begin to slighly brown aroun the edges. Cool on a wire rack. (using parchment paper, I was able to slice the whole sheet onto the wire rack and cooled the cookies on the parchment paper).
  • 7
    NOTE: Ovens vary, so watch closely. It took 11 minutes in my oven.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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