Jam Rolls

These cakey cookies are a cross between Rugelach and a jelly doughnut. You make a log, spiraled with jam, then slice it into thick, chewy cookies.

3 cups all-purpose fl our, plus additional for dusting

1⁄2 teaspoon baking powder

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon baking soda

1⁄4 teaspoon salt

2⁄3 cup packed light brown sugar

2⁄3 cup granulated sugar

1⁄2 cup solid vegetable shortening

3 large egg whites, lightly whisked in a small bowl, at room temperature

2 teaspoons vanilla extract

3⁄4 cup jam, either homemade or store-bought

1 cup chopped pecan pieces

• Whisk the flour, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
• Beat both sugars and the shortening in a large bowl with an electric mixer at medium speed until light and beige, about 3 minutes. Beat in the egg whites and vanilla until smooth.
• Turn off the beaters, scrape down the sides of the bowl, and add the fl our mixture. Beat at a very low speed until a soft dough forms. Remove the beaters, cover the bowl with a clean kitchen towel, and set aside for 15 minutes.
• Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
• Divide the dough in half and form each into a ball. Sprinkle a few drops of water on your work surface, then lay a large piece of wax paper on top of them. Lightly dust the wax paper with fl our; place the dough in the middle of the paper. Gently flatten the dough, then lay another piece of wax paper over the top. Roll to a 12 x8-inch rectangle.
• Peel off the top layer of wax paper and spread the dough evenly with 6 tablespoons jam. Sprinkle 1⁄2 cup chopped nuts evenly over the dough. Roll the rectangle up fairly tightly, starting with one of the 12-inch sides. Slice into 3⁄4-inch disks. Place on the prepared baking sheet cut side down.
• Bake until lightly browned, about 35 minutes. Meanwhile, roll out the second piece of dough, add the jam and nuts, roll up, and cut into more cookies.
• To cool: Let the baked cookies stand on the baking sheet for a couple of minutes at room temperature, then transfer them to a wire rack to cool completely. Cool the baking sheet for at least 5 minutes before putting more cookies on it; replace the parchment paper if it’s singed.
• To store: The cookies can be stored in an airtight container at room temperature for up to 3 days.

Makes about 36 cookies