Ingredients 1/2 cup (1 stick) butter 1 cup granulated sugar 1 egg 1/2 teaspoonvanilla extract 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup seedless raspberry jam Red Sanding Sugar, 3.25 oz. Red Sanding Sugar, 3.25 oz. Tools 17.2 x 11.5 inch baking pan Medium bowl Large bowl Electric mixer Cooling rack Instructions Click to mark complete - In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; Mix well Add flour mixture to butter mixture and beat until just combined. - On lightly floured surface, roll dough into a 12 inch by 9 inch rectangle about 1/4 inch thick. Spread jam evenly over dough; Sprinkle red sugar evenly over jam. Starting on long side, roll dough tightly to seal. - Cover with plastic wrap; Refrigerate at least two hours or overnight. - Preheat oven to 350°F. Cut dough into 1/4 in. slices; place on parchment lined cookie sheet. - Bake 10-13 minutes or until lightly browned. Cool on cookie sheet on cooling rack 5 minutes; Remove from sheet and cool completely.
