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Raspberry Jam Strips Recipe

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By Capper's Farmer | May 14, 2018

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Serve or wrap in a box with a bow and give as a gift.
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  • 5 dozen cookies



  • 1 cup (2 sticks) butter OR margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup raspberry jam

Vanilla Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 to 3 teaspoons water


  • In a large bowl, stir together butter, sugars, egg and vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate for at least 1 hour.)
  • Heat oven to 350°F. Divide dough into 8 equal parts. On an ungreased cookie sheet, roll each part into an 8-inch rope; press down until 1 1/2-inches wide. Make an indentation down the center of each with the handle of a wooden spoon. Fill with 1 measuring tablespoon jam.
  • Bake for 10 to 12 minutes, or until edges are light-brown; cool for 2 minutes. 

Vanilla Glaze:

  • In a medium bowl, stir together ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.

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