“A Cookie Filled with Sweetness – and Family History” – via Tablet Magazine
12 tablespoons (1 1/2 sticks) butter or coconut oil
1/2 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
2 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup apricot preserves or 1/4 cup cocoa and 1 teaspoon cinnamon
1. Using a food processor, electric mixer, or wooden spoon, cream the butter or coconut oil. Add 1/2 cup sugar and mix well. Add the eggs, 1 at a time, followed by the vanilla. Slowly add the flour, baking powder, and salt. Knead the dough well.
2. Form the dough into 4 balls, cover with plastic wrap, and place in the refrigerator overnight.
3. Preheat the oven to 350 degrees and grease a cookie sheet.
4. Roll each ball of dough into a flat rectangle about 1/8 inch thick. Spread with the apricot preserves or a mixture of cocoa, cinnamon, and the remaining 1 tablespoon sugar. Roll jelly-roll fashion. (The easiest method is to flatten the dough on a pastry cloth, then lift the edge of the cloth so that the dough rolls into a long cylinder.)
5. Place 2 of the rolls on the cookie sheet, leaving room between them, as they will spread and flatten out. Repeat with the other 2 rolls on another baking sheet. Bake in batches on the middle rack of the oven. Or bake the 2 sheets on the middle and lower racks, about 20-30 minutes, until golden brown, switching pans halfway through. When cool, slice at an angle at about 1 1/2 inch intervals, making finger-length slices.
Makes 4 loaves or 48 slices