Strawberry Lemon Spiral Cookies

With the weather getting colder, baking has finally resumed in my kitchen. I was looking for a recipe for a bright, flavorsome cookie and came across this recipe. It does have a few steps involved where chilling the dough is required, but is otherwise fairly easy to make. You can also make these ahead of time and freeze the dough once you have rolled it in to 2 logs. If you have a big crowd coming over I would suggest doubling the recipe since I made about 32 cookies from this recipe.

Adapted from Land O'Lakes

1/2 cup butter

1/3 cup sugar

1/4 cup packed brown sugar

1 large egg

Zest of 1 lemon

1 1/4 cup all-purpose flour

1/4 teaspoon baking soda

3 tablespoon strawberry or raspberry jam

In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and brown sugar until creamy. Scrape down the sides as needed. Mix in the egg and zest. Once well combined, add the flour and baking soda and mix well.

The dough will be slightly wet. Divide the dough in two and shape each piece in to a slightly flattened ball. Cover each piece in plastic wrap and refrigerate for at least 2 hours, or overnight.

Lightly flour your work surface. Remove the first piece of dough from the fridge. Form in to a 9"x6" rectangle (you can use your hands to create the edges). Spread 1.5 tablespoons of jam on the dough, keeping a 1/2" edge around the perimeter free of jam.

Roll the dough in to a log. You can roll the long or short way (long way will make more cookies but the spiral will be smaller, short ways will have less cookies but a larger spiral). Once rolled in to a log, wrap in plastic wrap and place in fridge, Repeat with 2nd piece of dough. Keep in fridge at least 3 hours, or overnight. You can also freeze the logs at this point (if you do this, place the logs in the fridge overnight before you intend to bake them).

Preheat oven to 375F/190C. Line 2 baking sheeting with silicone mats or grease your baking sheets. Working with one long at a time, cut in to 1/4" thick cookies.Bake 6-8 minutes, or until lightly browned. Place cookies on a cooling rack and enjoy.

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