Raspberry Lemon Spirals

STEP 1

Combine butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

STEP 2

Divide dough in half. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or overnight until firm.

STEP 3

Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to form 9x6-inch rectangle. (Use hands to press in edges of dough to form even rectangle.) Spread 1 1/2 tablespoons jam in thin layer to 1/2 inch from edges.

STEP 4

Roll up dough tightly, starting with short side to form 6-inch log. Wrap in plastic food wrap. Repeat with remaining dough and jam. Refrigerate at least 3 hours or overnight until firm.

STEP 5

Heat oven to 375°F.

STEP 6

Cut 1 log at a time into 1/4-inch slices with sharp knife, keeping remaining log refrigerated. Place slices onto greased cookie sheets. Sprinkle each with coarse sugar, if desired. Bake 6-8 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.