These yummy butter cookies are the perfect, pretty addition to any cookie platter this holiday seasons. But they’ll disappear quickly so be prepared to make another batch at some point!

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Prep Time: 15 minutes

Bake Time: 20-25 minutes

Total Time: 45 minutes

Makes about 5 dozen cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

Glaze:

• 1 cup confectioners’ sugar (powdered sugar)
• 2 Tablespoons evaporated milk
• 1/2 teaspoon vanilla extract

• Preheat oven to 350 degrees Fahrenheit.
• In a mixing bowl, cream butter and sugar.
• Beat in egg and vanilla.
• In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture and mix well.
• Divide the dough into four portions, shaping each portion into a 10 inch x 2-1/2 inch dough log.
• Place 4 inches apart on greased or foil lined baking sheets.
• Make a 1/2 inch depression down the center of each log.
• Bake for 10 minutes.
• Remove from oven and fill the depressions with raspberry jam.
• Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes.
• Carefully remove the logs to a cutting board. Cut into 3/4 inch slices. Place slices on wire racks, close together.
• For the glaze, in a small bowl combine all of the glaze ingredients and mix until smooth. Drizzle over warm cookies. Cool completely.

• These are kind of a delicate cookie and can break easily in the middle where the depression is. Too shallow a depression and there isn’t enough jam. Too deep and they break. I normally don’t mess around with any type of delicate cookie because I lose patience, but these are so yummy that they are the exception to my rule. And broken or not, they still taste good.
• My best advice is to actually get out your tape measure if you need to and measure each log as close to the measurements given as possible to avoid breakage and for uniformity.
• I find using a slightly serrated knife, like a steak knife, used in a slow sawing motion, works best for cutting these into ribbons.
• Don’t skip the glaze. If you do, it kind of just tastes like a cookie with jam on it. Which is totally what these are, but the glaze really does add a nice little extra something.

I love these to add to a holiday cookie tray because they’re a different shape (not round), flavor palate (not chocolate), and color (other than just brown). If you are serving them on their own, you could garnish your platter with a few fresh raspberries for a nice visual touch. It also acts as a cue to people that they are raspberry (not strawberry or another berry flavor).

If you try this recipe and love it as much as I do, be sure and tag me on Instagram @minnesotamillennialmom so we can talk about how yummy they are! I hope you have a safe, healthy, fun holiday season filled with joy, love, and cookies.