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|Italian Filled Cookies
|Recipe contributed by AnnaMarie Postiglione in memory of her Mother-in-law, Mary Postiglione
- 6 eggs
- 4 cups flour (add more flour until it is firm enough to roll out)
- 2 teaspoons baking powder
- 2 1/2 cups sugar
- 1 teaspoon vanilla
- 1/4 pound margarine
- 2/3 cup vegetable oil
- 1 jar apple butter
- 1 jar grape jelly
- 2 pieces bakers chocolate (chocolate comes in squares that are divided in 2 pieces)
- 1 cup chopped walnuts (optional)
- 1 pound cake crumbled
- Grate the rind from 1 orange
- 1 teaspoon orange juice
|Mix all ingredients together for the pastry. Margarine should be room temperature. Roll out dough with a rolling pin as you would a pie crust. Divide dough into 2 or 3 pieces. Cook all ingredients for filling in sauce pot until well blended, then add crumbled pound cake. Mixture will be of a spreading consistency. Spread over dough, roll dough as a jelly roll. You should be able to get about 3 small jelly rolls. Bake on a cookie sheet in 350 degree oven until golden brown. Let cool, cut into slices and enjoy! Serving varies.
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