I love baking cookies, and this is a recipe I've used for many Christmases over the years. Raspberry jam makes these cookies flavorful and colorful.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream butter and 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.

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  • Divide dough into four equal portions; shape each into a 12-in. x 3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of logs; fill with jam.

  • Bake at 350 degrees F for 15-20 minutes or until lightly browned. Cool for 2 minutes; cut diagonally into 3/4-in. slices. Remove to wire racks to cool completely.

Nutrition Facts

101 calories; protein 1.1g; carbohydrates 13.3g; fat 4.9g; cholesterol 18.4mg; sodium 75.8mg. Full Nutrition
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Reviews (24)

Rating: 5 stars
12/22/2008
Super simple to make. Really only takes a blink of an eye to throw together. I used homemade peach jam in the middle of mine, as that was what I had on hand. I recommend you do like I did and chill the dough for a bit before baking. Read More
(8)
Rating: 4 stars
11/24/2007
This recipe is great, except I had a hard time making the logs so I made small balls instead and created a type of thumbprint cookie by indenting the middles with a spoon and putting the jam in the middle. Delicious! Note...the cooking time is lessened when made like this with the baking time around then minutes instead of 15-20. Read More
(6)
Rating: 5 stars
12/14/2008
These are an easy variation of a thumbprint cookie. Their color and shape make them a nice addition to a Christmas cookie tray and they taste delicious. I found the dough every easy to handle although I did make more logs than the recipe calls for simply to make them easier to handle. They will spread, so don't make the rolls too fat--3/4" really is just right. I wasn't able to get seedless raspberry jam and used red plum that was delicious. Read More
(5)
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Rating: 5 stars
11/17/2010
So smart! I never would have thought to do this - it's basically a "thumbprint" cookie but with much less rolling involved. You could roll the logs in nuts...however you do "thumbprint." But it is faster! And it makes a nice-looking cookie. I drizzled mine w/ a milk/powdered sugar glaze. Read More
(5)
Rating: 5 stars
09/13/2007
This is another cookie that I have made for several years. I try not to make them too often or my waistline would suffer. I don't know what the last reviewer did differently, maybe not enough flour or too much sugar, but mine always comes out like a soft playdough. Very easy to roll out and shape. I have used different jams and jellies in the past, and all come out great. The only change I make is I use baking margarine. As always, my rule is to never melt the margarine when making cookies, that's what makes them spread. Read More
(4)
Rating: 4 stars
12/01/2010
Very good, a quicker version of a thumbprint cookie. Will make again Read More
(3)
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Rating: 5 stars
12/17/2006
Super Easy, Very Tasty, especially while still slightly warm. I would not change a thing. Read More
(3)
Rating: 4 stars
12/14/2010
The recipe was quick, and easy, and the resulting cookie has good texture and flavor. I wish that I had made thumbprint cookies instead of the log style, just so I had a more uniform look. Read More
(3)
Rating: 4 stars
11/06/2011
Mine turned out flat but that didn't stop us from devouring them. Great shortbread-type flavor. Read More
(3)