Peanut Butter and Jelly Roll-Up Cookies

Ingredients

• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 tablespoon plus 2 teaspoons sugar, divided
• 4 ounces cream cheese, diced
• 8 tablespoons unsalted butter, diced
• 1/3 cup strawberry perserves
• 1/2 cup peanut butter chips
• 1 egg

Directions

1. Add the flour, salt, and 2 tablespoon sugar to a food processor and pulse 2 times to mix. Drop in the cream cheese and butter, then pulse until the dough begins to gather but has not formed a smooth ball, about 10 short pulses. Turn it out onto a lightly floured work surface, shape it into a ball, and divide it into 2 equal pieces. Pat each piece into a disk, wrap well in plastic wrap, and refrigerate for 1 hour.
2. Line 2 baking sheets with parchment paper. Working on a clean, lightly floured surface, roll 1 ball of dough into a 12- by 6- inch rectangle. Spread with 1/2 strawberry jam, then scatter 1/4 cup peanut butter chips over the top. Starting from the wide side, roll it up like a jelly roll. Slice into 12 cookies. Arrange the cookies on a baking sheet with the cut sides facing sideways rather than up and down, then do the same with the remaining dough. Cover the baking sheets with plastic wrap and refrigerate for 30 minutes.
3. Set an oven rack in the middle position and heat the oven to 350 degrees F. Beat the egg lightly with 1 teaspoon water to make an egg wash. Brush the cookies with the egg wash, then dust them with the remaining 2 teaspoons sugar. Bake until the cookies are golden, 20 to 25 minutes. If jam leaks from the sides as they bake, nudge it away with a knife while the cookies are still warm. Cool on the baking sheet for 5 minutes, then move the cookies to a rack to cool completely.