Jam Swirls

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Ingredients: 

  • 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

Directions:

  1. 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.
  2. In a separate bowl, whisk together flour, baking powder, and salt.
  3. Slowly add dry ingredients into wet ingredients until thoroughly mixed and incorporated.
  4. Add cream or milk and beat until incorporated, scraping down the sides
  5. 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.)
  6. Preheat the oven to 350 degrees and line cookie sheets with silpat baking mat or parchment paper
  7. 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.
  8. Starting at the short end, evenly spread half the jam over half the dough leaving a 1/2 inch (12 mm) border.
  9. Starting at the end covered in jam, roll up the dough tightly until you reach the center point of the dough forming a log.
  10. Carefully invert (flip the dough upside down) the dough, so that the long portion of dough not covered in jam is nearest you.
  11. Evenly spread the remaining jam over the dough and roll tightly until you reach the center forming a log.
  12. Gently press the two rolls together.
  13. Use a knife to trim the uneven ends and freeze for 10 minutes.
  14. 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.
  15. Bake the cookies 16-19 minutes, until lightly golden around the edges and barely colored on top. Let cool completely 30 minutes.

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