I copied this recipe from my dear Grandma’s recipe box when I was a teenager.
This recipe reminds me of precious times with my Grandma. But it’s also just downright tasty. Take a buttery shortbread cookie and fill it with your favorite jam or jelly. Delish. I don’t care for the storebought cookies like this – the filling tastes fake. But these? I could take care of a dozen.
After mixing and shaping the dough into a flattened log, use a knife to make an indent down the length of the log.
Fill it with your favorite jam or jelly:
Bake for ~15 minutes and then devour.
And yes, I was speaking literally when I used the word “devour.”
Here’s the handy printable!
- 2 cups flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 3/4 cup butter, softened
- 1 egg
- 2 teaspoons vanilla
- 1/3 cup jam or jelly
- Preheat oven to 350 degrees.
- Sift together flour, sugar, and baking powder.
- Blend in butter, egg, and vanilla.
- Place dough on lightly floured surface.
- Divide into 4 parts.
- Shape into a log, 13" long and 3/4" thick and place on greased baking sheet.
- Using a knife, make a 1/4" - 1/3" depression lengthwise down the center of each log.
- Fill depression with desired jam or jelly.
- Bake 15-17 minutes until set and golden.
- While warm, cut diagonally into bars.