How to prepare Simple Jam Rolls. This is a special dessert recipe. These cakey cookies are a cross between Rugelach and a jelly doughnut. You make a log, spiraled with jam, then slice it into thick, chewy cookies. Makes about 36 cookies. Ingredients and simple directions:
SIMPLE JAM ROLLS
INGREDIENTS :3 cups all-purpose flour, plus additional for dusting 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup packed light brown sugar 2/3 cup granulated sugar 1/2 cup solid vegetable shortening 3 large egg whites, lightly whisked in a small bowl, at room temperature 2 teaspoons vanilla extract 3/4 cup jam, either homemade or store-bought 1 cup chopped pecan pieces
DIRECTIONS :Whisk the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside. Beat both sugars and the shortening in a large bowl with an electric mixer at medium speed until light and beige, about 3 minutes. Beat in the egg whites and vanilla until smooth. Turn off the beaters, scrape down the sides of the bowl, and add the flour mixture. Beat at a very low speed until a soft dough forms. Remove the beaters, cover the bowl with a clean kitchen towel, and set aside for 15 minutes. Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside. Divide the dough in half and form each into a ball. Sprinkle a few drops of water on your work surface, then lay a large piece of wax paper on top of them. Lightly dust the wax paper with flour; place the dough in the middle of the paper. Gently flatten the dough, then lay another piece of wax paper over the top. Roll to a 12 × 8-inch rectangle. Peel off the top layer of wax paper and spread the dough evenly with 6 tablespoons jam. Sprinkle 1/2 cup chopped nuts evenly over the dough. Roll the rectangle up fairly tightly, starting with one of the 12-inch sides. Slice into 3/4-inch disks. Place on the prepared baking sheet cut side down Bake until lightly browned, about 35 minutes. Meanwhile, roll out the second piece of dough, add the jam and nuts, roll up, and cut into more cookies.
To cool: Let the baked cookies stand on the baking sheet for a couple of minutes at room temperature, then transfer them to a wire rack to cool completely. Cool the baking sheet for at least 5 minutes before putting more cookies on it; replace the parchment paper if it’s singed.
To store: The cookies can be stored in an airtight container at room temperature for up to 3 days.
Follow the directions carefully. Hope you like this special dessert recipe and Bon Apetit.