Apparently this week is unofficially cookie week! Cookies are everywhere: Pinterest, Instagram, and featured on all my must-read blogs. I’m jumping on the trend – if there was ever a time for cookies, it’s now.
These slice-and-bake pinwheel cookies are easy to make ahead and bake as needed. Fresh orange zest makes a nice counterpoint to strawberry preserves; mix and match your preferred citrus and jam combo (go classic with lemon and raspberry or a bit unexpected with lime and blueberry). No matter the flavor, you can’t miss with buttery jam-filled cookies.
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 Tbsp orange zest
- 2/3 cup strawberry preserves
- Turbinado sugar
- Whisk together flour, baking powder, and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and citrus zest, then reduce speed to low. Add flour mixture and beat just until combined. Divide dough in half; wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator for one hour.
- Roll one disc of dough out on a lightly floured board to a 10 x 12-inch rectangle (1/4-inch thick); trim edges if needed. Place preserves in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use an offset spatula to spread 1/3 cup preserves over dough, leaving a 1-inch border at the top and a 1/2-inch border at the sides. Roll dough up into a log; moisten edges and pinch to seal. Wrap roll in waxed paper and twist ends to secure, then chill for 24 hours (or freeze up to 1 month)*. Repeat with remaining dough.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices, rotating rolls to keep them from flattening (reshape into rounds if needed). Place slices two inches apart on prepared baking sheets and sprinkle lightly with turbinado sugar. Bake, rotating pans halfway through, for 12 minutes, until edges are set. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 days or freeze up to 3 months.