Secret Recipe Club: Blackberry Jam Swirl Cookies

Hello readers! It's Secret Recipe Club time of the month again. For those of you who don't know, SRC is a group of bloggers who make another member's recipe (in secret, of course) and blog about it on a given reveal day. It's the third Monday (in Pacific time zone, Sunday night ) of the month, which means it's reveal day for Group C. I love SRC because it makes me blog on a consistent basis, I get to learn some new recipes AND I get to discover some of my favorite old recipes as well.

This month, I had Helen's blog Casa Costello. Helen is a mother of 3 living in the UK and has a amazing assortment of recipes. She has a section on her blog called "Bake of the Week" so I knew I should really do some sort of baked good. I had a potluck to attend a couple weeks ago and cookies seemed like an easy but popular thing to bring. I opted for these delightful looking swirl cookies (she did orange raspberry whereas I did lemon blackberry fig, simply because that is what I had available)

These cookies were delightful and very easy. They even kept well for few days after and were delightful with a cup of tea in the morning. I know this will make its way into my regular cookie rotation.

Thanks for this amazing recipe Helen!

Ingredients

• 200 grams unsalted butter, at room temp
• pinch of salt
• 110 grams sugar
• zest of 2 lemons (and juice of half)
• 250 grams flour
• 1 egg
• 1 tsp baking powder
• blackberry jam

Directions

1. Cream together butter, salt and sugar until well combined and fluffy. Add lemon zest, juice and egg and mix thoroughly. 
2. In a separate bowl, mix together flour and baking powder. Add that to the butter mixture and mix until just combined.
3. Remove dough to plastic wrap and refrigerate at least 1 hour. Roll out dough to a little less than 1/4 inch thickness in a large rectangle.
4. Spread jam over the entire surface, up the swirl, then wrap in plastic wrap. Freeze until firm enough to slice
5. When ready to bake, preheat oven to 350 degrees. and slice cookies to 1/2 inch thickness. Bake for 10-15 minutes or until a light golden brown. Let cool completely on the tray before attempting to remove (because that hot jam is like napalm on your skin)

One year ago Salmon Cakes and Pumpkin Beer Bread

Two years ago Slow Cooker Pea Soup

Four years ago Easy Coffee Cake

Five years ago: Coconut Milk Agar Agar

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