"To the left, to the left, to the right, to the right.
To the front, to the front, to the back, to the back.
Now dip baby dip, come on let's dip baby dip,
Cotton Candy sweet and low let me see that JELLY ROLL!"
Okay, okay, so it's Tootsie Roll, not Jelly Roll. It still made you do a little chair dance didn't it? I just couldn't help myself though. You see, I made a loverly little snacky poo that was just so gosh darn good that it deserved an intro song. I found this recipe while floating through the Blogosphere one day....in the merry merry month of May...... UGH, sorry, it's so distracting being me. Let's see, where was I? Oh yes, KIM and CO. I spent forever reading through her blog. It will make you laugh; it will make you cry; it will make you hungry; it may even make you want to have "Sparkle Babies". (to those of you who get that last joke, remember she warned you first, lol).
Here's the recipe straight off her blog. I'm not real sure if mine came out looking like they're supposed to, so I just closed my eyes while I scarfed them down.
JEWISH JELLY ROLLS
Prepare dough ahead - refrigerate overnight or until cool
Mix with mixer
2 sticks of butter
2 C. flour
1 sm. carton sour cream
Wow that was hard eh? Nite nite Miss Dough
*Separate into 4 balls, flatten to med. thin. (When you roll the dough, you want the dough to be longer than it is wide.) -Alrighty Kim, I think this bit of measurement was inserted just to drive my OCD side nuts. Just how thick is medium thin??
*Spread with strawberry jam, sprinkle with cinnamon, sugar and nut pieces (I use pecans).
*Roll up (you want to roll it so it remains long) and fold in ends, place seams on bottom of sprayed cookie sheet.
*Bake @ 350 degrees for approx. 40 min.
*When hot sprinkle with powdered sugar.
*Cool and cut into pieces.
I must admit I LOVED playing with this dough, which probably means that my end measurement of "medium thin" is more appropriate for paper not jelly rolls. Again, may not look right, but tasted amazing!
Thanks once again Kim!