Grandma Betty’s Strudel Cookies
Recipe by Betty Glick; submitted by Marilyn Glosserman. Marilyn Glosserman’s mother Betty Glick was known far and wide beyond her Texas town of Texarkana for her baking, and this was one of her signature treats. The strudel turns out with more of a cookie dough and a very sweet filling. Marilyn remembers that growing up that there was nearly always some strudel in the freezer, and nothing was as good as eating a frozen strudel cookie!
- 1 stick butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/8–¼ teaspoon water as needed
- Use amounts and vary according to taste
- Apricot preserves
- Cinnamon sugar
- Pecans and walnuts, finely chopped
- Golden raisins
- Shredded coconut, sweetened
- Diced maraschino cherries
- Cream butter and sugar. Add egg, lightly beaten, and vanilla, and mix well. In another bowl, mix flour, baking powder and salt. Mix dry ingredients into wet, forming a dough. Add a little water as needed just to hold the dough together. (Ed. note: The dough can be prepared in a food processor up to this point.) Form dough into a ball and refrigerate until chilled, or the dough can be frozen and then defrosted and used. You can also divide the dough into 2 balls, 1 for the freezer and 1 for the refrigerator.
- Preheat oven to 350 degrees. When the dough is still cold but pliable, lightly flour the surface and roll it out into a rectangle no more than ¼ inch thick. (This can also be done on a large piece of waxed paper, lightly floured, which will help with rolling it up later.) Spread a thin layer of apricot preserves evenly over the dough. Sprinkle with cinnamon sugar and then sprinkle the rest of the filling ingredients evenly in whatever amounts you like, although not too thick.
- Starting at one of the long ends, roll the dough up fairly tight, working to keep the roll even as you go. (If using waxed paper, lift the long end of dough nearest you and use the paper to help roll up.) Sprinkle cinnamon sugar on top of the roll and cut a few small diagonal slits to let the steam escape. Bake for about 30 minutes until lightly golden brown. Cool and slice to desired thickness. Cut pieces can be kept in the freezer and used as needed.