Strawberry Lemonade Roll Out Cookies (Recipe)

Cancel all your plans this weekend. Make new plans with me. And these cookies.

Seriously. Go ahead and turn your Saturday alarm off. Don't get up early and be productive. Don't go to the gym and get all sweaty and healthy. Sweaty is overrated and you'll probably just be thinking about these cookies the whole time anyway. Either that or you'll be thinking about that guy on the machine 3 rows over and wondering if he's *actually* going to use it, or just lean around it some more while talking about that epic work out he did last week. And then you'll start wondering if you should tell him that the girls behind him left 10 minutes ago. But then...what if he really is that self-centered and he's not just trying to impress people? That could get awkward. You should probably just fake fall off the treadmill. That's what I would do.

Whoa, whoa, whoa. Slow down a minute. The words you are using -- I can't understand them.

You sleep in. On Saturdays? Huh. I don't know what to say to that. I didn't even realize that was still an option. I thought they stopped making those sometime in the late 1990's. Do you have to get some kind of Saturday upgrade for that? Or does it usually come standard and I'm just stuck with a defective weekend package? Because I am thisclose to calling the people responsible for my Saturday mornings and letting them know exactly how I feel about this... this.... disparity that I am being subject to. I AM A PERSON. I HAVE RIGHTS. I HAVE... you know what, actually, one of them has a melted marshmallow all over this face. Let me just wipe that off real quick...

So... now I'm all distracted. Let's get back to what really matters. I don't get to sleep in on Saturdays and you, my friends, need to make these cookies.

Strawberry Lemonade Roll Out Cookies

1 cup slightly softened unsalted butter
1 cup sugar
1 cup strawberry FREEZER jam
2 eggs
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 is a wild one. 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 of flour and get your cookies made. 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 1/4 inch thick. Bake at 350 F for 7 minutes.

I'm just going to preempt your emails right here.

** USE FREEZER JAM. I've been getting emails that this recipe isn't working with the other kinds of jams! It's a jam with higher pectin content. USUALLY... it's made at home with pectin, sugar, and crushed strawberries and then kept in the freezer until ready to use. But I've also seen it sold in stores...usually with a local or artisan brand.

** 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 am not a judger of lemon juice.

** It's hard to tell in the pictures, but the cookies bake up with a light pink color. You could definitely add a little pink food coloring. You know, if you wanted to.

Here's what I want to know. What flavor of icing do you think would taste best with these cookies? Vanilla? Lemon? Coconut-kiwi-blue hawaiian- butterscotch-horchata? Because so far, everyone here is eating them without icing. Or with jam. Because every cookie needs just a little more sugar.

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