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Ingredients

Directions

  • Sift together flour, salt, and baking soda into a large bowl; set aside.

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  • Put butter and sugars in the bowl of an electric mixer. Mix on medium speed until smooth, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; wrap each half in plastic. Refrigerate 1 hour (or overnight).

  • Transfer one dough half to a lightly floured piece of parchment paper. Roll out to a 10-by-12-inch rectangle; trim edges with a knife to make straight. Repeat with other dough half. Transfer each rectangle on parchment to a baking sheet. Refrigerate 30 minutes.

  • Spread 1 cup jam over each rectangle. Starting with a long side, roll dough into a log. Wrap each log in plastic; refrigerate 1 hour (or overnight).

  • Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices, transferring to parchment-lined baking sheets (and reshaping into rounds, if needed) as you work.

  • Bake cookies until edges turn golden brown, about 15 minutes. Let cool on sheets on wire racks.

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