It’s getting to be strawberry season in about a months time and I always go PYO strawberry picking and then make at least one kind of jam. Last year, it was Strawberry Lemon Thyme Jam. I had the last jar of it in the pantry and when deciding what to bake, come across the idea to make some more jam pinwheels, and to use this yummy jam. Yes, the thyme is a little unique, but it works well and even better in cookies.
Ingredients
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tablespoon lemon zest
2/3 cup strawberry lemon thyme jam*
Raw, large grain sugar, such as Turbinado
Directions
Whisk together flour, baking powder, and salt in a large bowl. In the work bowl of your stand mixed with the paddle attachment, cream together butter and sugar until pale and fluffy. Beat in egg and lemon zest, then reduce speed to low. Add flour mixture and beat just until combined. Divide dough in half; wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator for one hour.
Roll one disc of dough out on a lightly floured board to a 10 x 12-inch rectangle, 1/4-inch thick; trim edges if needed. Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use an offset spatula to spread 1/3 cup preserves over dough, leaving a 1-inch border at the top and a 1/2-inch border at the sides. Roll dough up into a log; moisten edges and pinch to seal. Wrap roll in waxed paper and twist ends to secure, then chill for 24 hours. Repeat with remaining dough.
Preheat oven to 350F. Line two baking sheets with silpat or parchment paper. Use a serrated knife to cut rolls into 1/4-inch slices, rotating rolls to keep them from flattening (reshape into rounds if needed). Place slices two inches apart on prepared baking sheets and sprinkle lightly with the raw sugar. Bake for 12 minutes, until edges are set. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely.
*Any jam will do, really. I just happen to have a jar of my homemade strawberry lemon thyme jam left from last years jam making and wanted to use it up before strawberry season rolls around again.
