Jam Roll Cookies

IMG_3072.jpg

So much has gone on since I last wrote here! As I’ve said many times before, when I am quiet it’s usually not because I have nothing to say. It’s because I have way too much to say, and I have a hard time finding out where to start. It would be remiss to not mention the turmoil going on in our world at the moment, I am quite worried about it. But I do think that we sometimes need a place to be away from the news and recharge ourselves. I’m going to make this that place, once again, for myself. Food is one of the great comforts of my life, and I turn to it over and over again.

I’ve been wanting to share this cookie recipe for a long time now. The recipe was generously give to me by a friend on Instagram, @dreamingitalian, whose lovely light-soaked photos I always find solace in. She emailed me the hand-written recipe that she culled from a family member. The recipe was for a very large batch, which I scaled down (four times!) to this more manageable size. The dough is like a soft Linzer Torte cookie dough, lightly sweet.

What I love most about these cookies is that they are at once homey and elegant. When I made them the first time, with a prune plum butter I made over the summer, my husband took a bite  and was transported to a cookie his grandfather used to make. They are an old-fashioned cookie, full of love. And, my favorite thing: they use up a jar of jam, always a boon to a preserver with a cabinet full of preserves.

IMG_3066.JPG

Jam Roll Cookies

Yields one large loaf, to be sliced up into about 20 biscotti shapes

Preheat oven to 400 degrees

Ingredients:

1 stick of butter, softened

1/3 cup of sugar

1 medium egg

1/2 teaspoon of vanilla extract

1/8 cup of brandy (I used this homemade elixir)

2 cups all purpose flour

pinch to 1/8 of a teaspoon of baking soda

pinch of salt

8 ounces of jam

nuts, cinnamon, sugar (optional or up to you to mix up)

egg whites and sugar for a wash

You may use a food processor for this. I don’t have a stand mixer (gasp!) but I’m sure that would work, too. Cream the butter and sugar together. Add the egg and the liquids. Then the flour, baking soda and salt to form a soft dough. The original directions called for it to sit a few hours in the fridge, but having tried it both ways, I liked rolling out the dough after just a ten to fifteen minute rest in the fridge, wrapped in a bag or wax paper. Roll the dough into a large oval (closer to a rectangle than a circle, if that makes sense). Spread the jam all over, sprinkle with nuts or dried fruit. (I especially liked plum butter with walnuts and cinnamon and sugar, but it’s up to you and what you have.) Then you roll the dough up, folding it in thirds. One long side towards you, and then the other side on top of it, like how you might fold a piece of paper into thirds. I turned it over to bake on its seam, giving it several decorative (not deep) diagonal slices, then brushed with egg white and sprinkled with sugar.

Bake until golden brown, and firm to the touch. You will be able to smell it’s warm cookie dough smell. About 25 to 30 minutes. Once cooled on a rack, you can slice the loaf into a bunch of cookies, each about 1 to 2 inches thick.

IMG_3064.jpg

Advertisements

10 thoughts on “Jam Roll Cookies”

  1. Wonderful idea! I have several jars of strawberry jam that need using…

    On Mon, Feb 27, 2017 at 1:42 PM, The Preserved Life wrote:

    > Julia Sforza posted: ” So much has gone on since I last wrote here! As > I’ve said many times before, when I am quiet it’s usually not because I > have nothing to say. It’s because I have way too much to say, and I have a > hard time finding out where to start. It would be remiss t” >

  2. Oh Julia, it’s so good to hear your blog voice! This is Pat from your previous life in academia. I have missed your musings, your photographs and of course your recipes too. Saw you on the Walkway Over the Hudson on that fabulous January day, but you whooshed west and I was heading east. Trying your Italian jam cookie recipe today with some overstock of jelly made with beach plums I picked in Cape Cod last summer. Perhaps thoughts of the beach will erase the reality of wet snow and ice hanging off my eaves? Keep musing…

    On Mon, Feb 27, 2017 at 1:42 PM, The Preserved Life wrote:

    > Julia Sforza posted: ” So much has gone on since I last wrote here! As > I’ve said many times before, when I am quiet it’s usually not because I > have nothing to say. It’s because I have way too much to say, and I have a > hard time finding out where to start. It would be remiss t” >

    1. Pat, it is always a pleasure to connect with you here! Thank you for leaving me a message. Beach plum jelly sounds fabulous; let me know how the cookies come out! Sounds delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s