Here’s the recipe mom always used to make streussel. And she was the best at making it! It was always sooo good.
These old recipes call for margarine. Today I always use butter. The recipe says to pat out to the size of a saucer, but I think it needs to be larger. Sometimes mom put colored nonpareils on the glaze when it was still wet for a little extra fun.
- Cream together the margarine, sugar, and vanilla. When fluffy, add 1 egg and beat well, then add the sour cream and mix well.
- Add flour, baking powder and baking soda. Mix well with spoon or fork. Chill the dough for 30 minutes. Divide into 4 parts.
- Pat one out until the size of a saucer (flour your hands and the board). Spread with 1 tsp of strawberry jam. Sprinkle over the jam: 1 tsp cinnamon sugar, 1 tsp chopped nuts, and 1 tsp coconut.
- Roll up (like a jelly roll). Put fold side down on greased cookie sheet. Repeat with the other three pieces. Bake at 350* for 25 minutes. When cool, frost with glaze.