Jam Diagonals – perfect spring dessert

Jam diagonals are a treat my family always look forward to, since they’re not leavened and okay for the Days of Unleavened Bread (week following Passover).  My family’s made them forever, but they’re also the perfect spring/summer treat for brunch, a baby or wedding shower, tea party, or any special occasion since they’re so pretty!  And they’re super easy.

So pretty!

I’m partial to strawberry, grape, and apricot jam myself.  My sister recently made one of the ropes with lime curd and used a lime glaze instead of lemon–and said it was awesome!

  • ½ c. butter (one stick)
  • 1/8 teaspoon salt
  • ¼ c. white sugar
  • 1 teaspoon vanilla
  • 1 ¼ c. flour
  • Whatever jams, jellies, curds, etc. you want to use
  • Glaze: 4 teaspoons lemon juice (or lime) & ¾ c. powdered sugar (if you need to thin it a little, you can use a TINY bit of milk)

1. Cream butter, add sugar, vanilla, salt. Beat until fluffy.
2. Gradually add flour until the mixture is well-blended.
3. Divide dough into thirds. Roll with hands into nine-inch ropes (or whatever fits on your cookie sheet pan).
4. Place on lightly-greased cookie sheet.
5. With index finger, make shallow depression down the center of each rope (the ropes will flatten). Fill depression with jam.

.

You don’t want to overfill the jam canyons or you’ll have a super mess on your hands during baking

6. Bake at 350 for 12 – 15 minutes. The cookies should be only slightly browned on the edges. Cool completely.
7. Prepare icing and drizzle over the jam in a criss-cross pattern. When icing is set, cut diagonally into one-inch cookies. This is important, as they’re not called “Jam Straights”.

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Comments

  1. Ohhh drool..

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  2. I’ve made somthing similar before. Really soooo good 🙂

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  4. Just wondering how these can be kosher for Passover since they have flour in them?

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    • Hi Genie! We interpret the bible’s definition of “leavening” as just that–leavening agents like baking powder, baking soda, and yeast (it would have been natural yeast back then, obviously). Basically things used to make the bread rise. I’ve heard the Jewish traditions have more to do with grains and I’m not as familiar with all the ins and outs of it (though just went down a Wikipedia rabbit hole!), but it’s safe to say that most of the unleavened recipes on this site will still have flour in them (though some are more almond flour-based, not sure if that makes a difference). Hope that helps!

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