Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Raspberry flavors these special lemon-spiced cookies.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Divide dough in half. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate until firm (at least 2 hours or overnight).
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to form 9x6-inch rectangle. (Use hands to press in edges of dough to form even rectangle.) Spread 1 1/2 tablespoons jam in thin layer to 1/2 inch from edges.
Roll up dough tightly, starting with short side to form 6-inch log. Wrap in plastic food wrap. Repeat with remaining dough and jam. Refrigerate until firm (at least 3 hours or overnight).
Heat oven to 375°F. Cut 1 log at a time into 1/4-inch slices with sharp knife, keeping remaining log refrigerated. Place slices onto greased cookie sheets. Sprinkle each with coarse sugar, if desired. Bake for 6 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack.
Dietary Fiber: 0g
This one cookie was the most admired and loved cookie in my Xmas cookie collection. Everyone just loved it and raved over it. I must admit myself it was my favorite along with the jam filled butter cookie and sand tarts so you go from there (hard to compare a sand tart to another cookie). I did roll the dough up on the long side so to make more petite tea cookies rather than a big cookie. But that is a matter of preference ( I just love tea size cookies and the appearance of them in a collection of cookies on a tray). A real winner as I see it!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3060
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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