These look and taste like perfect little bakery cookies. For a twist on these twists, top each cookie with 1 tablespoon of non-dairy whipped topping and sandwich them.
- Prep Time
- 1 frozen puff pastry sheet (from a 17.3-ounce package), defrosted
- 2 tablespoons margarine, softened
- 1/2 cup seedless raspberry jam
- 1 tablespoon cinnamon sugar, divided
Preheat oven to 350. Lightly grease a cookie sheet with non stick baking spray.
Unfold puff pastry onto a flat surface.
Spread margarine on the puff pastry.
Spread jam in a thin layer, leaving a 1-inch border for rolling. Sprinkle with 1/2 tablespoon cinnamon sugar.
Roll as for a jelly roll, secure seam side down and cut into 18 thin slices.
Place slices on prepared cookie sheet. Sprinkle remaining cinnamon sugar over slices.
Bake at 350 for 20 minutes, or until puffed and golden brown.
Serve warm or at room temperature.