Yet another version of the classic 1954 recipe. Sugar cookie dough filled with jam and baked in strips. Then they are cut into cookies. Use your favorite flavor of preserves.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

63.2 calories; 0.7 g protein; 9.1 g carbohydrates; 10.7 mg cholesterol; 23.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2006
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. Read More
(9)

Most helpful critical review

Rating: 1 stars
01/26/2009
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. Read More
(1)
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/28/2006
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. Read More
(9)
Rating: 5 stars
10/28/2006
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. Read More
(9)
Rating: 5 stars
12/24/2008
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! Read More
(4)
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Rating: 5 stars
10/13/2009
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!! Read More
(3)
Rating: 5 stars
09/15/2008
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. Read More
(2)
Rating: 4 stars
06/14/2010
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. Read More
(1)
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Rating: 5 stars
05/18/2010
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. Read More
(1)
Rating: 5 stars
09/24/2008
Quick easy and tasty! I used wild berry instead of raspberry. Read More
(1)
Rating: 5 stars
09/03/2011
Super easy and delicious AND low calorie!:D Read More
(1)
Rating: 1 stars
01/26/2009
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. Read More
(1)