These cookies are my family's absolute favorite, and I only make them at Christmas. Maybe that's why they are so special!
Jam Diagonals
1 stick butter, softened (don't even think about using margarine)
1/4 cup sugar
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. flour
1/4 c. raspberry jam
3/4 c. confectioners sugar
3-4 tsp. lemon juice
Mix butter, granulated sugar, vanilla, and salt until fluffy. Gradually stir in flour until blended. Divide dough into thirds. On lightly floured surface, with hands, roll each into a 9-inch rope. Place 3-inches apart onto lightly greased cookie sheet, or, better yet, a baking stone. With finger, make 1/2-inch depression down center of each rope. (Ropes will flatten to about 1-inch-wide strips.) Fill depressions with jam. Bake at 350 for 12-15 minutes, or until golden but certainly not crispy. Cool. Blend confectioners sugar and lemon juice until smooth. Drizzle in zig-zags over jam. When icing is set, cut diagonally into 1-inch cookies.
Okay I must try this. Im having a baking day here with friends on Monday and will use this recipe! Thanks.
ReplyDelete(don't even think about using margarine)
ReplyDeleteYes ma'am! :) You're my kind of baker! I love that your hubby is the gourmet in your family. Now I don't feel so bad when my mom asks "What are you cooking?"
About yesterday's meme on HSBA, I hear what you mean about the cakes and cookies. I would have been here all day had they asked that. LOL.
I found your post from "I have to say" recipe swap and I make theses very same cookies every year. They are amazing. The only difference is I use almond extract in the glaze instead of the lemon. I am going to have to try the lemon! Thank you for sharing.
ReplyDeleteUmmmm, OK this sounds like something that I shouldn't make, because I would eat the entire batch and my family would never even see them. Yeah. I have no self control.
ReplyDeleteBut... I'll probably give them a go this year. I like to try something new each year if I can. :)
These sound delicious! Thank for sharing. You asked if I take the rind off of my baked brie. The answer is yes, I do. The recipe doesn't say to and the first time I made it I didn't. But I really didn't care for it that way, so now I remove the rind. I'm still not sure which is the correct way to make it.
ReplyDeleteThis recipe looks yummy! I need a couple of new recipes for a cookie exchange at work and I think I'll make these, too!
ReplyDeleteI have some homemade raspberry jam in the freezer that would be perfect with these. Thanks for sharing the recipe!
ReplyDeleteI have never seen anything like this before. I love raspberry anything, so I'm going to have to try these! Don't you just LOVE baking cookies on your stones?
ReplyDeleteI've been a version of these cookies every Christmas for about 5years now. I too use almond flavoring instead of lemon.
ReplyDeleteAnd my house is not completely decorated either, so you're in good company!
Love your blog, have followed for a while but never commented.
:)
those sound amazing! i will be making them:).
ReplyDeleteOh these sound so good! I'll have to show my DD the recipe and I bet she'll have a batch whipped up in no time! (She loves to bake!) Thanks for entering it in the recipe blog-hop!
ReplyDelete