One more variation on the traditional 1954 recipe. Jam is rolled into sugar cookie dough and cooked in strips. They are then divided into cookies. Utilize preserves in the flavor of your choice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ⅔ cup butter, softened
- ⅔ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup raspberry preserves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
- Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
- Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 24 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe, my mom always made them when I was growing up. I started the recipe and realized I only had brown sugar, which I will now always use instead! They made the cookies very chewy and moist, and added a depth of flavor. The color became a light caramel but still looked very appealing.
Love these. I substituted almond extract for vanilla.
I give this recipe four stars for taste but it was awful dough to work with. I ended up making thumb prints because I could do anything else with this extremely sticky dough. If you make thumb prints use extra flour on your hands to shape and bake for 15 minutes.
I used to make this cookie all the time! Only I had a lemon sugar glaze that I put over it. I believe I found the recipe in Sunset in the 90s. Everyone raves about them. For ease, I now just make the thumbprint cookies, much easier than rolling these all out and piping down the middle.
Super easy and delicious AND low calorie! 😀
These are very much like the ones my mom made when I was growing up. FYI, though—these are very sweet. These brought back fond memories.
This is one of my favourite recipes! I learned it from my grandmother and enjoy baking it as often as possible. This recipe is nearly exact to the one that I have in my written cookbook. Thank you for posting it.
These are great! I doubled them and added double the almond extract. When I rolled them out I rolled them in powdered sugar. Everything in this I always have on hand so it was really quick and easy!!
Really not a fan of this recipe. The cookie does not taste like anything. There are way better recipes like this on this site. Will not be making this one again.
I made these but I made them into balls and did a thumb indentation and filled it with the jam! Awesome! Next time I want to use Strawberry — something different! They will be a fav I know!
Quick, easy and tasty! I used wild berry instead of raspberry.
These were very easy to make and very delicious. I think the taste is more like shortbread than a cookie. I used strawberry jam instead of raspberry and they were great. Also I let the dough chill in the frig for about 20 minutes before rolling it out.
These are SO easy. And, I use Splenda instead of sugar and sugar free jams (blackberry & strawberry are great!) Just keep in fridge any that remain because they won’t fair well for long periods of time without refrigeration.