Jammy Wheels

Jammy Wheels

Turn plain sugar cookies into these striking jam-filled spirals, perfect for special occasions.

Ingredients
  1. 1 box King Arthur Gluten-Free Sugar Cookie Mix
  2. 10 tablespoons softened butter
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 1/2 cup smooth jam
Directions
  1. Beat the cookie mix, butter, egg, and vanilla until well combined.
  2. Divide the dough in half and shape each half into a 1"-thick disk. Wrap in plastic and refrigerate for 1 to 2 hours, until cool and reasonably firm to the touch.
  3. Working with one piece at a time, flour both sides of the dough with gluten-free flour or cornstarch. Roll into a 10" x 12" rectangle about 1/8" thick, dusting underneath with flour if the dough starts to stick.
  4. Spread the dough with a thin layer of jam (1/4 cup), leaving 1" clean along one long edge of the rectangle.
  5. Brush the clean edge with water to moisten it slightly. Starting with the jam-covered long edge, gently roll the dough into a log.
  6. Gently pinch the seam of the log to ensure it stays closed.
  7. Repeat the process with the second piece of dough.
  8. Wrap the logs in plastic wrap and freeze overnight, or for up to 2 weeks.
  9. Preheat the oven to 350°F. Grease a baking sheet, or line it with parchment.
  10. Slice the frozen dough into 1/4"-thick cookies, placing them 2" apart on the prepared baking sheet.
  11. Bake the cookies for 15 to 17 minutes, until they're golden brown. Remove them from the oven, and cool on a rack.

Yield: about 4 dozen cookies.