Instructions: BAKE at 400 degrees for 15 to 17 minutes.

MAKES 4 1/2 dozen cookies. Sift
together into a mixing bowl the flour, sugar, baking powder, soda and salt.

Add butter and shortening. Mix with low speed of mixer (or with pastry blender) until mixture resembles coarse crumbs. Blend in 1 unbeaten egg, 1 to 2 tablespoons milk, and vanilla. Mix well to form a dough. If desired, chill dough for easier handling.** Divide dough into three parts. Roll out one part on floured surface to a 12 x 4-inch rectangle. Spread with pineapple preserves. Sprinkle with chocolate pieces and walnuts, chopped.

Roll tightly as for jelly roll, starting with the 12-inch side; seal edges and ends. Place seam-side down on greased baking sheet. Repeat with remaining dough. Bake in hot oven (400 degrees) 15 to 17 minutes. Cool; slice into 3/4 -inch pieces. Sprinkle with confectioners sugar.
*For use with Pillsburys Best Self-Rising Flour, omit baking powder, soda, and salt.
**Dough may be stored in refrigerator up to 3 days and baked as needed.

Contest by Diane W. Hilbert, Cranford, New Jersey.

Pillsbury"

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