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Raspberry Lemon Spirals
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1/2 cup Land O Lakes® Butter, softened

1/3 cup sugar

1/4 cup firmly packed brown sugar

1 large Land O Lakes® Egg

1 tablespoon freshly grated lemon zest

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda


3 tablespoons seedless raspberry jam


Coarse sparkling decorator sugar, if desired

How to make

  1. STEP 1

    Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or overnight until firm.

  3. STEP 3

    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.

  4. STEP 4

    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 at least 3 hours or overnight until firm.

  5. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    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 6-8 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Tip #1

Cookies can be frozen up to 1 month.

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