Strawberry Lemonade Roll Out Cookies
1 cup butter
1 cup sugar
1 cup strawberry jam
1 teaspoon vanilla
1 lemon, zested and juiced
3/4 teaspoon salt
3/4 teaspoon baking powder
4 1/2 (or 5) cups flour
Cream butter and sugar together. Add strawberry jam and mix well. Be sure to scrape the sides a few times. Add the eggs, vanilla, lemon zest and lemon juice. Mix it all up. Seriously, don't forget to scrape the sides. That strawberry jam gets everything stuck there. Add baking powder and salt and mix again. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 5 cups flour and go for it. No need to chill the dough. If you are not going to use the dough immediately-- stop at 4 1/2 cups of flour. Roll out on a lightly floured surface to 3/8 inch thick. Bake at 375 F for 7 minutes.
I'm just going to preempt your emails right here.
** I use salted butter because I like it You can use what you want. I let mine sit out on the counter for 15 minutes. I like it to be just a little soft, but not melting in a puddle all over my kitchen.
** Yes, you can use this recipe with cookie cutters.
** If you want to, you can substitute the zested and juiced lemon for 2 Tbsp of lemon juice. From the little plastic squeezy thing even.
** I used freezer jam. It's my very favoritest kind of jam in the whole wide world. You can use whatever kind of jam is your favoritest.
** It's hard to tell in the pictures, but the cookie bakes up with a light pink color. You could definitely add a little pink food coloring. You know, if you wanted to.