Prep 20 mins
Cook 20 mins
This is an interesting dessert. I am not sure if you'd call them cookies, cakes or bars but they would be lovely with tea or coffee. They are delicious jam filled sweet treats. I found these in an old cook book and am not sure where the name comes in :)
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 2⁄3 cup sugar
- 3⁄4 cup butter, softened
- 1 egg, beaten
- 2 teaspoons vanilla
- 1⁄3 cup of your favorite jelly or 1⁄3 cup jam
- Preheat oven to 350 degrees.
- In a mixing bowl, combine first 3 ingredients.
- Blend in butter, egg and vanilla to form a dough.
- Place on lightly floured surface and divide dough into 4 pieces.
- Shape each piece into a 13 inch long rope, 3/4 inches thick.
- Place on ungreased baking sheets, 4 inches apart and 2 inches from the edge of sheets.
- Make a 1/4 inch deep depression down the center of each rope with a butter knife handle.
- Fill depression with jam or jelly.
- Bake for 15 to 20 minutes or until light brown.
- While still warm, cut diagonally into bars and sprinkle with confectioners' sugar, if desired.
These are very delicious cookies, and they're really fast and easy to make! I like to substitute different jams once in a while too. I usually add 1/2 tsp. of salt as well. Anyone looking for a great addition to their holiday goody trays should try this easy one! Thanks for posting, Karen!
Maybe one of the prettiest, easiest, cheapest, as made with things you just have around cookies there is. I filled half with strawberry jam and half with blueberry. I know this recipe from one of those Pillsbury Bakeoff cookie booklets from the grocery store line. A real winner. Looks ike you bought them at a fancy bakery for almost no effort. I did them on parchement and they are easier to cool, fill and cut that way.
Nice recipe! I made this for gifts last Christmas, and was so pleased with them...I just searched through about 100 recipes just looking for THIS ONE!!! Strawberry, apricot, and mint jellies were my choices for color & presentation...tasty and very pretty! Thanks Karen!