The dough for these cookies is easy to make, and delicious. I use this dough in all sorts of variations; this time it is filled with raspberry jam. You can use any type of jam you like, although I always prefer the red ones.
Tip: When baking cookies (all cookies), I always have two rules: FIRST OF ALL: I bake them on baking paper (parchment paper) which I place on the baking tin so that they don’t stick to the bottom of the pan; and SECOND OF ALL, and very important, I always put an extra baking tin underneath the baking tin on which I am baking the cookies, so as to absorb some of the heat – this prevents burning on the bottom. Cookies that are overbaked on the bottom lose their delicate quality and flavor, so I never bake cookies without that extra baking pan to absorb some of the heat.
Enjoy!
Ingredients:
- 250 grams (8.8 oz) butter
- 150 grams (5 oz) powdered sugar
- 3 egg yolks
- 3 cups flour
- Raspberry jam (for filling)
Preparation:
- Put all dough ingredients into the food processor. Process till the mixture forms a smooth dough.
- Remove the dough from food processor, divide into four parts, form each one into a small rectangle, cover it and put in refrigerator for at least an hour, or overnight. Forming it into small rectangles before putting in refrigerator, will make it easier to roll out into the larger rectangle before filling.
- Remove from refrigerator, let soften slightly until you are able to roll it out.
- On lightly floured surface, or on lightly floured baking paper, take one part of the dough and roll it out to a rectangular shape – it should not be too wide, because we want to make sure that the inside of the roulade bakes thoroughly. Repeat with the remaining three rectangles, or save in freezer for future use.
- Spread, with spatula, some raspberry jam, on the rolled out dough. Carefully roll up the dough tightly, so that there are no air spaces in the middle.
- Place on baking paper on baking tin. You can put a few roulades on a large baking tin, at the same time, as long as they don’t touch each other.
- Preheat the oven to 180 C (350 F).
- Place an empty cookie tin on the bottom of the oven, to absorb some of the heat.
- Place the cookie tin with the baking paper and roulades, into the oven.
- Bake about 15-17 minutes, till the roulades are golden brown. Do not overbake.
- After the roulade cools completely, you can sprinkle it lightly with powdered sugar, through a fine strainer.
- Carefully cut the roulades into individual slices.
- Serve.
(These cookies should be kept in a closed container!)
Ruth Galai's Cookbook 
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