Buttery Jam Diagonals

admin_cookinglight 4 Min Read

Consider this an emotional support cookie: reliable and with a sweet disposition. It recalls the nostalgic comfort of jam-filled thumbprint cookies but with a simple reimagining of the shape and a streamlined, less-fussy process. The dough simply gets formed into wide planks and filled with jam before baking and slicing into long, graphic parallelograms. There’s no faster way to churn out a dozen pretty cookies. Stick with thick, concentrated jams, which will hold up better during baking (look for the word “spread” on the label). Thinner preserves or jellies are more susceptible to spilling messily over the central dams.

Ingredients

Makes about 2 dozen

¾

cup (1½ sticks) unsalted butter, preferably cultured, room temperature

½

cup (100 g) granulated sugar

1

tsp. finely grated lemon zest

1

tsp. vanilla bean paste or vanilla extract

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1

large egg yolk

2

cups (250 g) all-purpose flour; plus more for dusting (optional)

cup raspberry or apricot jam (such as Bonne Maman Intense)

cup (37 g; or more) powdered sugar

2

tsp. (or more) fresh lemon juice

Preparation

  1. Step 1

    Using an electric mixer on medium-high speed, beat ¾ cup (1½ sticks) unsalted butter, preferably cultured, room temperature, ½ cup (100 g) granulated sugar, 1 tsp. finely grated lemon zest, 1 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 1 large egg yolk and beat until incorporated, about 1 minute. Add 2 cups (250 g) all-purpose flour and beat on low speed until no dry streaks remain (be careful not to overmix).

    Step 2

    Turn dough out onto a surface and knead gently to bring together into a ball. Split dough in half (about 270 g each). Using your hands, roll each into a 10×1½” log (dough should be easy to handle; dust surface very lightly with flour if dough feels sticky). Place logs 3″ apart on a large parchment-lined baking sheet. Run your index finger or the round handle of a large wooden spoon down the entire length of each log through the center to create a deep channel (you want to push dough down as far as possible without tearing; logs will lengthen to about 12″). Chill logs in freezer until firm, about 30 minutes.

    Step 3

    Meanwhile, place a rack in middle of oven; preheat to 350°.

    Step 4

    Remove logs from freezer, spoon about 3 Tbsp. raspberry or apricot jam along channel in each log. Bake logs until dough is set and golden brown underneath, 18–20 minutes. Let cool on baking sheet. Using a small knife, slice logs crosswise on a deep diagonal into 1″-wide pieces.

    Step 5

    Whisk ⅓ cup (37 g) powdered sugar, 2 tsp. fresh lemon juice, and a large pinch of kosher salt in a small bowl until smooth. Glaze should be thick but pourable; adjust consistency with more powdered sugar or lemon juice if needed. Drizzle glaze over logs; let sit until glaze is set, at least 30 minutes.

    Do ahead: Cookies can be baked 2 days ahead. Store, loosely covered, at room temperature.

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