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1
Combine butter, sugar and brown sugar in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add egg and lemon zest; continue beating until well mixed.
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4
Add flour and baking soda; beat at low speed until well mixed.
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5
Divide dough in half.
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6
Shape each into a ball; flatten slightly.
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7
Wrap each in plastic food wrap.
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8
Refrigerate at least 2 hours or overnight until firm.
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9
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to form 9x6-inch rectangle.
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10
(Use hands to press in edges of dough to form even rectangle.)
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11
Spread 1 1/2 tablespoons jam in thin layer to 1/2 inch from edges.
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12
Roll up dough tightly, starting with short side to form 6-inch log.
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13
Wrap in plastic food wrap.
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14
Repeat with remaining dough and jam.
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15
Refrigerate at least 3 hours or overnight until firm.
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16
Heat oven to 375F.
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17
Cut 1 log at a time into 1/4-inch slices with sharp knife, keeping remaining log refrigerated.
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18
Place slices onto greased cookie sheets.
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19
Sprinkle each with coarse sugar, if desired.
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20
Bake 6-8 minutes or until lightly browned.
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21
Cool 1 minute on cookie sheets; remove to cooling rack.
