Isn’t raspberry jam the best? Mmmmm it’s just so good; raspberry anything for that matter! These cookies are absolute perfection; beautiful to look at, easy to make and taste wonderful. They come together with little effort in a matter of minutes and the result is always well received. My mom and I used to make these I was little. They always make me think of her <3 and how she would lovingly cut them into very small pieces so that I thought I was getting spoiled when I could have two or three but really she was being clever and tricking me into not overeating. I only hope to trick my future children this well some day!
When I am in a baking mood I often turn to this recipe. It satisfies my urge to bake and also my sweet tooth. It only requires one bowl and one baking sheet so it is a quick and simple recipe to whip up for guests as well. It makes dozens of cookies, depending on how small you cut them, which I usually take into work and share with my co workers.
3/4 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raspberry jam
In a large 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.
Divide dough into four equal portions; shape each into a log the length of your pan. Place on a large silpat lined baking sheet. If you don’t have a large one then on two sheets with two logs on each. If you don’t have silpats then grease your sheets.
Make a an indent down center of logs about ½ an inch deep, I like to use the end of a wooden spoon to do this; fill with jam. Bake at 350° 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.