Raspberry Jam Diagonals

My mother has been making these since I was a little girl.  I have so many memories of helping her make them in the kitchen (and of pinching  off pieces of the sugary dough when she wasn’t looking).  My favorite part of making these was getting to eat the end pieces… they just didn’t make the cut onto the final plate.

Raspberry Jam Diagonals (or Jam Diagonals if you’re in the Phillips’ house), are one of those desserts that look a lot more complicated than they really are.  Once the dough is made, the next step is to form the cookie: rollout snakes and then press a canal down the center.  The key with the canal is to not press the dough so the bottom is too thin (about 1/2 thick is good).   After the canal is pressed, I usually go back and pinch up the edges a bit.  I’m definitely a visual learner… so here’s a picture to illustrate:

The rest is really easy… just spoon in the raspberry, bake, cool, and frost!

I usually double the recipe… because let’s be honest… you can never have too much of a good thing!

Raspberry Jam Diagonals (makes 3 “bars” of cookies)

  • 1/2 cup plus 2 tablespoons of butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/4 cup flour
  • 1/4 cup seedless raspberry jam (or maybe a little more)
  • 3/4 cup confectionary sugar
  • 4 teaspoons lemon juice
  1. Preheat oven to 350 degrees
  2. Cream the butter.  Add sugar, vanilla, salt.  Beat until fluffy.
  3. Gradually add in the flour and then mix until combined.
  4. Turn the dough out onto a flour surface.  Divide the dough into 3 equal parts.  Roll (with your hands) each part into a 9″ rope (or snake!).  Lay each rope onto a greased cookie sheet.
  5. Make the canal in the rope by pressing thumb down the middle.  Go back and pinch up the sides of the canal.  The dough on the bottom and sides of the canal should be about 1/2″ thick.
  6. Measure the jam into a small bowl and stir until smooth.  Spoon the jam into the canals.  Try to keep the jam from getting on the sides of the canals.
  7. Bake the cookies for about 12-15 minutes, or until the jam starts to bubble.
  8. Allow to cool COMPLETELY!  They really should be, as my mom says, “stone cold” before moving on to the next step.
  9. For the icing, combine the confectionary sugar and lemon juice until smooth.  Drizzle this icing over the cookies.
  10. Allow the icing to set on the cookies.  Then slice diagonally.
For the best results, I would bake the cookie part a day ahead of time (or at least early in the day).  Then let them cool… IN THE PAN… in the fridge until they are cold.  This way, when you go to cut them they won’t fall apart.  These will keep pretty well overnight after they are all put together.  The best part about Jam Diagonals…  you get to keep (and eat) the “scraps”!
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