Walnut-Raisin Somersaults

This recipe serves:  16

1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, chilled
1/2 cup low fat cottage cheese
1/2 cup raisins
3 tablespoons chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
3 tablespoons raspberry jam
1. In a medium bowl, stir the flour and sugar together. Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse meal. Stir in the cottage cheese and gather the dough into a ball. Knead the dough a few times in the bowl and cover it loosely. Chill for one hour. This recipe can be made ahead at this point and stored overnight in the refrigerator before baking.

2. Combine the raisins and walnuts on your cutting board and chop them finely. Transfer the mixture to a small bowl and stir in the cinnamon and vanilla.

3. Heat the oven to 325°F. Line a baking sheet with foil and set aside.

4. Lightly flour your work surface and a rolling pin. Divide the dough in half and lightly flour each piece. Roll out each piece into a 12x5-inch rectangle. Place one rectangle with the long side toward you. Brush the bottom half with half the jam. Sprinkle it with half the raisin mixture and fold the top half of the dough over it to cover the filling. Cut the folded strip crosswise into eight, 1 and 1/2-inch wide cookies. Place the cookies 2 inches apart on the baking sheet. Repeat with the remaining dough, jam and filling.

5. Bake the cookies until golden, about 30 minutes. Transfer to a rack to cool and serve.

Serving Size: 1 somersault

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