Jelly slices - old fashioned sugar cookies with a dollop of jam
If you want your kids to start baking give them this recipe.
This recipe for Jelly Slices is one of the first cookies I ever made on my own and for good reason —they're so easy.
My mom clipped the recipe out of an old American Home magazine back in the early ‘70’s. It appealed to her because you get all of the crispy benefits of a cookie with shortcuts:
- No rolling pins and cookie cutters
- No dropping by spoonful or rolling into balls,
- No waiting around to put a second pan in the oven.
- You’re guaranteed two dozen cookies on one pan.
- ¾ cup butter
- 2/3 cup sugar
- 2 tsp vanilla or lemon juice
- 1 egg
- 2 cups flour (whole white, whole wheat or spelt)
- ½ tsp baking powder
- About ½ cup jam or jelly
- Cream butter and sugar. Beat in vanilla and egg.
- Combine flour with baking powder and add to butter mixture.
- Combine well and turn dough out onto a lightly-floured surface.
- Divide dough in four and shape each piece into an 8”-10” roll.
- Transfer to a parchment-lined baking sheet.
- With your finger, make an impression down the centre of each roll and fill with jam or jelly.
- Bake at 350 F for about 20-22 minutes, until golden around the edges.
- When cool, slice on the diagonal into pieces.
Step-by-step instruction - how to shape and fill the cookies:
If you love whole grain cookies try my tahini oatmeal cookies.