Jam Pinwheel Cookies

By MJH

Ingredients

• 1/2 (1 stick) butter, softened
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 3/4 cup jam of choice such as strawberry

Details

Adapted from katydidbakeit.wordpress.com

Preparation

Step 1

Beat butter, sugar, vanilla, and egg together in a large bowl until smooth.
Add flour and baking powder and mix thoroughly.

On a lightly floured surface, roll the dough into a rectangle roughly 14×10 inches.
Straighten the dough’s edges with a ruler if you want a nice clean edge to it.
Spread the jam on the dough, spreading to within 1/2 an inch of the edge. Roll up, starting with the long side so you make a nice long roll.

Wrap the roll in plastic cling-wrap and refrigerate for at least three hours. (Don’t try to weasel your way out of the time… it’s very essential that you do this if you want pretty cookies.)

Preheat the oven to 375 degrees and line one cookie sheet with parchment paper or grease it. (If you grease it, then you have to re-grease the pan before baking the next batch.)
Cut gently and using a sharp knife, cut the roll carefully into 1/2- 3/4 inch wide slices.
These slices are the cookies that you will put on the cookie sheet.

Place pan on center rack and bake for 10-15 minutes or until the cookies start to become a light golden brown.

Let them cool for a few seconds before you remove them from the tray.
Do not let them cool for more than a minute on the tray, because they will continue baking, which would over-bake the cookies.