Peach Jam Spirals

They say, "When life gives you lemons, make lemonade." I say, "When life gives you jam, make jam spiral cookies." I confess that I don't know anything about canning. So, after making a batch of peach jam, I realized there would be no way to keep the jam from going bad before I could eat it all up. Or was there? Oh yes there was!!! The answer was clear . . .

Sticky, fruity, crunchy, yummy jam spiral cookies!!!

By itself, the cookie dough doesn't have much flavor, so make sure you use a jam that you like because that is what will dominate the taste and sweetness of your cookie.

The verdict? The cookie portion of the spirals almost reminds me of biscotti after it's been baked once. It's got a little crunch to it, yet the cookie is still toothsome. It's also wonderful to be able to get a little taste of jam in every bite. I would probably increase the sugar in the cookie dough, but other than that, these cookies are a great way to use up your leftover jam. So remember, when life gives you jam, make jam spiral cookies!!!

Note: These cookies also freeze with no trouble at all. The funny thing is, they tasted even better after they had been in the freezer for a while. Interesting, but it works for me.


Jam Spirals (from Cook Almost Anything At Least Once)

250 grams plain flour
½ teaspoon baking powder
125 grams caster sugar
125 grams butter, softened slightly and cubed
2 eggs, lightly whisked
½ teaspoon vanilla extract
Jam - use your favourite

Sift the flour with the baking powder and add to the bowl of a food processor. Add the sugar and briefly process to mix. Add the butter and process until the mixture resembles breadcrumbs.

Whisk the eggs with the vanilla extract and slowly add to the mixture. Process until the dough starts coming together to form a ball.

If you prefer you can do this all by hand.

Turn out onto a board and knead briefly to form a smooth dough - press out to form a thick rectangle (this makes it easier to roll to the right shape). Wrap in plastic and store in the fridge for a few hours to harden slightly.

Roll out onto a sheet of baking paper to form a large rectangle 25cmx35cm.

Spread the jam evenly over the dough. Using the baking paper as a guide, roll the dough from its longest side to form a tight roll. Once the roll is formed, use the baking paper as a guide to form a cover around it, screwing the edges to tighten the roll. Then wrap this in foil and store in the fridge. You'll need to rest it awhile to firm up the dough and make cutting easier.

When it's time to make the cookies, take it out and slice into 1/2" thick cookies. Preheat the oven to 350F and arrange the cookies on a lined cookie sheet. Bake until the cookies are golden, about 15-20 min. Cool on wire trays. Dust with powdered sugar before serving, if desired.

This recipe is linked to:










All That Splatters' "Weekend Blog Showcase"
La Bella Vita's "Seasonal Saturdays"
Girli Chef's Hearth n' Soul Hop
All the Small Stuff's "Tuesdays at the Table"
Blessed With Grace's "Tempt My Tummy Tuesdays"
Scrap Addict 4 Sure's "Whatcha Makin' Wednesdays"