Blueberry Swirl Sugar Cookies

The dough is rolled between parchment into a rectangle about a quarter inch thick and spread thinly with blueberry preserves, leaving a half-inch border.

Rolled into a log and chilled for thirty minutes, it slices into twenty rounds that keep the spiral through baking.

Why This Recipe Works

• Thick preserves stay put instead of bleeding into the dough.
• A half-inch border stops the filling squeezing out as you roll.
• Thirty minutes of chilling firms the log so slices hold their shape.
• Pulling them while pale keeps the centres soft.

How to Make It

1. Dough mixed

   Beat the butter and sugar until creamy, then beat in the egg and vanilla. Mix in the flour, baking powder and salt just until a soft dough forms.

2. Rolled and spread

   Roll the dough between sheets of parchment into a rectangle about 1/4 inch thick. Spread the blueberry preserves in a thin layer, leaving a 1/2-inch border.

3. Logged and sliced

   Roll the dough tightly from a long edge into a log. Wrap and chill 30 minutes, then slice into 20 rounds about 1/2 inch thick.

4. Baked

   Heat the oven to 350°F. Arrange the rounds on parchment-lined baking sheets and bake 10 to 12 minutes, until the edges are set but still pale. Cool on the pan 5 minutes before moving to a rack.

Ingredient Notes

Blueberry preserves

A third of a cup, thick rather than runny.

Butter

Half a cup, softened, creamed with the sugar.

Success Tips

• Roll between parchment sheets so the soft dough does not stick.
• Roll the log tightly to avoid gaps in the spiral.
• Use a sharp knife and wipe it between slices.

Serving Ideas

Serve at room temperature, spiral side up.

Storage and Reheating