- 3 cps. flour
- 1 t baking powder
- 1/2 t salt
- 1 cp. butter, at room temperature
- 1 1/4 cps. sugar
- 1 large egg
- 2 t vanilla
- 1 T heavy cream or milk
- 1-2 cps strawberry jam
- 1/4 cp. sugar
- In a large bowl, using an electric mixer, beat together the butter and sugar until nice and fluffy about 2 minutes. Add the egg and vanilla and beat on low until they are thoroughly incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly add dry ingredients into wet ingredients until thoroughly mixed and incorporated.
- Add cream or milk and beat until incorporated, scraping down the sides
- Press dough into a rough rectangle and wrap tightly with plastic wrap, refrigerate until firm, at least 1 hour. (The dough can be wrapped and frozen up to 1 month.)
- Preheat the oven to 350 degrees and line cookie sheets with silpat baking mat or parchment paper
- Lightly flour your work surface and rolling pin, roll the dough into a 16X12 (40X30 cm) inch rectangle about 1/4 inch (6 mm) thick.
- Starting at the short end, evenly spread half the jam over half the dough leaving a 1/2 inch (12 mm) border.
- Starting at the end covered in jam, roll up the dough tightly until you reach the center point of the dough forming a log.
- Carefully invert (flip the dough upside down) the dough, so that the long portion of dough not covered in jam is nearest you.
- Evenly spread the remaining jam over the dough and roll tightly until you reach the center forming a log.
- Gently press the two rolls together.
- Use a knife to trim the uneven ends and freeze for 10 minutes.
- Using a sharp knife, cut the roll crosswise into 30 slices about 1/2 inch thick (I got 20 slices from mine). Using a spatula transfer the cookies to the cookie sheet spacing them 1 1/2 inches (4 cm) apart. Sprinkle each cookie with sugar.
- Bake the cookies 16-19 minutes, until lightly golden around the edges and barely colored on top. Let cool completely 30 minutes.