Total TimePrep: 20 min. Bake: 20 min. + cooling
Makesabout 5 dozen
- 1 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup confectioners' sugar
- 2 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes.
- Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
- In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts2 each: 134 calories, 6g fat (4g saturated fat), 24mg cholesterol, 91mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.
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Nov 21, 2019
These did not turn out at all like the picture. It was very difficult to shape the logs into 10x2 in logs. Maybe dividing dough in half and not into fourths would give it the height or thickness it needs as they came out very flat.
Dec 16, 2017
The picture looks strange to me...I have made this recipe for years. The logs roll out like clay. Then the trough is about 1/4 inch deep into the log, but the logs are not very wide. They don't look nearly as wide as the cookies in the picture. Once they come out from the first 10 minutes in the oven, I use the back of a spoon to re-define the trough. I usually use a cup of the jam to thoroughly fill the troughs. When they are cooling, I cut them on the diagonal. They look really pretty with the icing on top. I make the icing go the opposite diagonal from the way they are cut. They are delicious and the recipe never fails. They do tend to want to break in half, so they are not good for shipping. But they are wonderful for the holidays!
Jun 20, 2017
This recipe comes in handy when you are pressed for time. They always receive many compliments.
Dec 30, 2015
A really beautiful and tasty cookie. I just had to be careful moving after they were cut as they wanted to break in half.
Dec 20, 2013
I've made these cookies to give in gift boxes every Christmas for the last 5 years. They are so quick, easy, beautiful and delicious! Recently I found myself with only whole wheat flour on hand. Fearing the cookies would be too dry, I melted the butter instead of just softening it, and after adding the filling, baked for 10 minutes instead of my customary 12. The cookies turned out great. I've used a variety of fillings too - cherry, loganberry, strawberry, etc. It's great to have such a reliable recipe to pull out when you need a special treat.
Dec 8, 2013
Beautiful cookies for any time of year. I made them for my Christmas tree decorating party. My little one said Santa sure would love em too! It's true, They are delicious and pretty. I had a tough time at first shaping the dough but figured it out. Worth the effort for a new recipe to WOW my familiy and friends.
Nov 11, 2013
I absolutely love these, I've made them numerous times and always are delicious.
Dec 6, 2012
These cookies are amazing! I would make them again with or without any type of filling.
Dec 26, 2011
I have made these every Christmas for last six years and friends and family LOVE it! It definitely makes the list of cookies to bake every Christmas.
Dec 16, 2011
My family and friends love this recipe! I have made it for the last two years for my Christmas cookie gift packages. They always are the first to be eaten. Thank you for a great recipe!