Raspberry Spirals Cookies

• 1/2 cup (1 stick) butter
• 1 cup granulated sugar
• 1 egg
• 1/2 teaspoon Pure Vanilla Extract, 4 Oz.
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup seedless raspberry jam
• Red Sanding Sugar, 3.25 oz.
  Select product: Red Sanding Sugar Sprinkles, 3.25 oz.

   

Tools

• Recipe Right Large Non-Stick Baking Pan, 17.2 x 11.5-Inch

• 1.In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well Add flour mixture to butter mixture and beat until just combined. On lightly floured surface, roll dough into a 12 inch by 9 inch rectangle about 1/4 inch. thick. Spread jam evenly over dough; sprinkle red sugar evenly over jam. Starting on long side, roll dough tightly to seal. Cover with plastic wrap; refrigerate at least two hours or overnight.

  
  

  2.Preheat oven to 350°F. Cut dough into 1/4 in. slices; place on parchment lined cookie sheet.

  
  

  3.Bake 10-13 minutes or until lightly browned. Cool on cookie sheet on cooling rack 5 minutes; remove from sheet and cool completely.