I thought that this recipe (adapted from TasteofHome Cookies) was very good. They had a slightly crunchy bottom, crisp edges, and a chewy middle. I actually made the cookies for an event at our church, and they were a huge hit! If you prefer your cookies to be softer, you might not bake the cookie as long as suggested below. Even better, I got to use homemade strawberry jam that my Mom made. Yum!!!
Strawberry Pinwheel Cookies Recipe:
1/2 (1 stick) butter, softened
1 cup white sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
3/4 cup strawberry jam
1. Beat butter, sugar, vanilla, and egg together in a large bowl until smooth. Add flour and baking powder and mix thoroughly.
2. On a lightly floured surface, roll the dough into a rectangle roughly 14×10 inches. Straighten the dough’s edges with a ruler if you want a nice clean edge to it. Spread the jam on the dough, spreading to within 1/2 an inch of the edge. Roll up, starting with the long side so you make a nice long roll.
3. Wrap the roll in plastic cling-wrap and refrigerate for at least three hours. (Don’t try to weasel your way out of the time… it’s very essential that you do this if you want pretty cookies.)
4. Preheat the oven to 375 degrees and line one cookie sheet with wax paper or grease it. (If you grease it, then you have to re-grease the pan before baking the next batch.) Sawing gently and using a sharp knife, cut the roll carefully into 1/2- 3/4 inch wide slices. These slices are the cookies that you will put on the cookie sheet.
5. Place pan on center rack and bake for 10-15 minutes or until the cookies start to become a light golden brown.
6. Let them cool for a few seconds before you remove them from the tray. Do not let them cool for more than a minute on the tray, because they will continue baking, which would over-bake the cookies.
7. Eat up!