My oh my, it’s already half way through February?! I can’t believe how quickly January flew by. I’ve been meaning to do a post on cookies from Christmas, but didn’t get around to doing so. To tell you the truth, the only thing I enjoy about cookies is eating them. I usually let someone else do the baking since my cookies rarely come out the way I imagine them to be.
Baking cookies is not my forte, but blowing the dust off of the cookie sheets once a year for Christmas is an exception. Aya, Christine, and I exchanged cookies for Christmas and I was quite impressed with all of the cookies that were made!
Just to name a few, Aya made some delicious speculoos cookies with a variety of shortbreads and Christine made mouthwatering rosemary shortbreads and really chocolatey peppermint brownie cookies. I swear, I was cookie wasted that entire week and didn’t mind it one bit. A couple of leggings might have been purchased at the end of the week..
Along with the pecan bars that were previously posted, I included these pinwheel cookies in my cookie box. I’m too lazy to roll out dough then use a cookie cutter to cut every single cookie out and was a little short on time, so I was looking around for shortbreads that could be refrigerated then sliced and baked on the spot. A few people asked for the recipe, so here is the original. I took this recipe and added lemon zest and juice into the cookie batter and spread a layer of guava jam in between instead of strawberry.
Guava Jam and Lemon Pinwheel Cookies
Adapted from tutti-dulci
Yields: 60 cookies
3 C. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 C. unsalted butter, room temperature
1 C. granulated sugar
1 large egg
1 Tbsp. lemon zest
1 Tbsp. fresh lemon juice
2/3 C. guava jam, warmed until spreadable
1. In a medium bowl, mix flour, baking powder, and salt. Set aside.
2. In a large bowl or mixer, beat butter and sugar until fluffy.
3. Beat in the egg, lemon zest, and lemon juice until the combined.
4. Add flour and beat until just combined.
5. Divide the dough in half and form two thick disks. Wrap each disk in seran wrap and refrigerate for at least one hour.
6. When the dough has chilled, roll the dough out on a lightly floured surface into a rectangle and until about 1/4 inch thick.
7. Spread a thin layer of guava jam over the dough, leaving an inch on the edge closest and further from you.
8. Tightly roll the dough into a log starting from the edge closest to you. Repeat with the other disk.
9. Wrap in seran wrap and chill overnight.
10. When ready to bake, preheat oven to 350 F degrees. Line cookie sheet with parchment paper of silpat.
11. Start slicing 1/4 inch slices from one side of the log to the other.
12. Dip each slice in turbinado sugar and place on a cookie sheet one inch apart from each other.
13. Bake for about 12 minutes or until the bottom edge is very lightly brown.
14. Let sit for a couple of minutes before transferring onto a cooling rack.
15. Store in an airtight container up to 3 days.