Servings: 10 | Preparation time: 25 minutes + Chill Time | Cooking time: 12 minute
Ingredients
- 3 cups of all-purpose flour
- 1 large egg
- 1 cup unsalted butter, at room temperature
- 1 cup of British Class golden sugar
- 2/3 cup of Cool Runnings strawberry jam
- 1 tbsp of orange zest
- 1/2 tsp of British Class baking powder
- 1/2 tsp of Cool Runnings table salt
- British Class turbinado sugar, for sprinkling
Directions
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Add the egg and orange zest, then mix until combined. Reduce the speed to low and add the flour mixture. Mix just until the dough comes together.
3. Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
4. On a lightly floured surface, roll one disc of dough into a 10 x 12-inch rectangle. Trim the edges if needed. Spread 2/3 cup of Cool Runnings Strawberry Jam over the dough, leaving a 1-inch border at the top and ½-inch at the sides.
5. Roll the dough into a log, sealing the edges with a bit of water. Wrap in wax paper, twist the ends to seal, and refrigerate for 24 hours. Repeat with the second dough disc.
6. When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
7. Using a serrated knife, slice the logs into ¼-inch rounds, rotating the log as you cut to keep the shape even. If needed, reshape into rounds. Place cookies 2 inches apart on the baking sheets and lightly sprinkle with turbinado sugar.
8. Bake for 12 minutes, rotating the pans halfway through, until the edges are set. Let cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 2 days.
10. Enjoy!
Strawberry Cookies Recipe Card
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