Raspberry Lemon Spirals

Directions

1. 1
   Combine butter, sugar and brown sugar in bowl.
2. 2
   Beat at medium speed, scraping bowl often, until creamy.
3. 3
   Add egg and lemon zest; continue beating until well mixed.
4. 4
   Add flour and baking soda; beat at low speed until well mixed.
5. 5
   Divide dough in half.
6. 6
   Shape each into a ball; flatten slightly.
7. 7
   Wrap each in plastic food wrap.
8. 8
   Refrigerate at least 2 hours or overnight until firm.
9. 9
   Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to form 9x6-inch rectangle.
10. 10
    (Use hands to press in edges of dough to form even rectangle.)
11. 11
    Spread 1 1/2 tablespoons jam in thin layer to 1/2 inch from edges.
12. 12
    Roll up dough tightly, starting with short side to form 6-inch log.
13. 13
    Wrap in plastic food wrap.
14. 14
    Repeat with remaining dough and jam.
15. 15
    Refrigerate at least 3 hours or overnight until firm.
16. 16
    Heat oven to 375F.
17. 17
    Cut 1 log at a time into 1/4-inch slices with sharp knife, keeping remaining log refrigerated.
18. 18
    Place slices onto greased cookie sheets.
19. 19
    Sprinkle each with coarse sugar, if desired.
20. 20
    Bake 6-8 minutes or until lightly browned.
21. 21
    Cool 1 minute on cookie sheets; remove to cooling rack.