Lemon Jam Slices

A cross between a cookie and a bar, these Lemon Jam Slices are an easy way to make lots of delicious, festive-looking treats for your family or for the neighborhood cookie swap.

Hands-on: 20 to 30 min | Bake: 18 to 40 min | Yield: 4 dozen cookies

Ingredients

Bars

• 1 cup soft butter
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons lemon powder
• 1 large egg yolk
• 1 teaspoon baking powder
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 to 1/3 cup raspberry jam

Glaze

• 1 cup confectioners' sugar or glazing sugar
• 1 tablespoon lemon powder
• 1 tablespoon butter
• 1 tablespoon milk

Instructions

1. Heat the oven to 375 degrees F. Lightly grease (or line with parchment) two cookie sheets.
2. Beat together the soft butter, sugar, salt, vanilla extract, and lemon powder until fluffy.
3. Scrape the bottom and sides of the bowl, and beat in the egg yolk.
4. Mix in the baking powder and flour until well blended.
5. Divide the dough into four pieces. Roll each piece into a log about 12 inches long and 1 inch in diameter.
6. Place two logs on each prepared cookie sheet, leaving several inches between them. Use the handle of a wooden spoon or a dowel to make a shallow trench down the center of each log.
7. Fill the well with a generous tablespoonful of jam per log, using a pastry bag with a round tip or a spoon.
8. Bake the cookie logs for 18 to 20 minutes, until they're set and lightly browned around the edges. Remove them from the oven, let them cool for 3 minutes, then slice on the diagonal into 1 inch pieces.
9. As the cookies cool, make the glaze: Sift together sugar and lemon powder.
10. Heat butter and milk together until the butter is melted, then add to the sugar mixture. Beat until smooth.
11. Drizzle the glaze over the cooled cookies.

Attribution

Recipe and photo used with permission from: King Arthur Flour