These are some of the prettiest treats around.
Jam diagonals are a treat my family always look forward to and usually only had during the Days of Unleavened Bread (the week following Passover), when we’re supposed to eat unleavened bread, so we look for recipes that don’t have yeast, baking powder, etc. [Editor’s note: this is not true for Orthodox Jews, since their definition of leavening includes flour.]
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.
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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 cup of butter (one stick)
- 1/8 teaspoon of salt
- ¼ cup of white sugar
- 1 teaspoon of vanilla
- 1 ¼ cup of flour
- Whatever jams, jellies, curds, etc. you want to use
- Glaze: 4 teaspoons of lemon juice (or lime) & ¾ cup of 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.
6. Bake at 350 F for 12 to 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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