As you know, we love baking with the children, be it on holidays or on Wednesdays.
While staying at home, we can share the fun of this special Spring recipe.



¾ cup unsalted butter, softened
8 oz package of cream cheese, softened
½ cup sugar
½ teaspoon of vanilla extract
2 cups all-purpose flour
½ cup smooth strawberry jam (you could mix it smooth)

For rolling :
powdered sugar

For the top of the cookie before baking :
1 egg, beaten
2 tablespoons coarse sanding sugar


Using your electric mixer, beat together the butter, cream cheese, and sugar until fluffy. Add in vanilla. Turn mixer speed to low and gradually add in the flour until incorporated. Form the dough into two 1″ squares, and wrap in plastic wrap. Chill for one hour.

Roll one of the dough squares onto a piece of parchment that has been dusted with powdered sugar. Spread half of the strawberry jam over the top of the dough, leaving the edges exposed. Cut the dough crosswise into three pieces.

Starting with the long side of the rectangle, roll each of the three pieces into a tightly wound log. (Just know that some of the jam will ooze out as you do this). Slice each of the logs into 1″ cookies. (if they don’t hold together, you can chill the logs for 20-30 minutes first).

Place the cookies onto a parchment lined baking sheet about 1½ » apart. Brush each cookie with the beaten egg and sprinkle the sanding sugar on top. Bake for 20-25 minutes until golden brown. Cool completely before serving.