Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough for about 1 hour or until easy to handle.
Meanwhile, combine blueberry preserves (and jam) and cornstarch in a small saucepan; heat and stir over medium heat until thickened and bubbly. Remove from heat. Stir in walnuts. Cover. Set aside to cool.
Roll half of the dough between two sheets of wax paper into an 11-inch square. Spread half of the filling over the square, leaving a 1/2-inch border along the edges. Roll up dough into a spiral. Moisten edges; pinch to seal. Wrap log in wax paper; twist the ends. Repeat with the remaining dough and the remaining filling. Refrigerate for at least 4 hours or up to 3 days. (Or freeze for up to 3 months.)
Preheat oven to 375°F. Line baking sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared baking sheets. Bake for 10 to 12 minutes or just until firm. Cool on pans for 2 minutes. Transfer to wire racks; cool.