- Yields: about 72 cookies
- Prep: 35 mins
- Chill: 5 hrs to 24 hrs
- Bake: 10 mins 375°F
teaspoon baking powder
teaspoon finely shredded lemon peel
cup seedless raspberry preserves
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and lemon peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, sir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
- Place each portion of dough between two sheets of waxed paper; roll each portion into a 10-inch square. Spread preserves over dough to within 1/2 inch of the edges. Roll up dough into a spiral. Moisten edges; pinch to seal. Wrap each roll in waxed paper or plastic wrap. Chill dough for 4 to 24 hours or until firm enough to slice.
- Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Quickly cut rolls into 1/4-inch slices, rotating rolls often to keep them from flattening under the weight of the knife. (If rolls become too soft during cutting, place them in the freezer for 10 minutes or until they firm up.) Place slices 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.