Raspberry Jam Cookies

Grandma was so good at tweaking recipes so the next batch would be even better than the one before.  Even though we thought everything she cooked was wonderful, she was a perfectionist! In pastry recipes, her butter would always be super cold (even spending 5-10 minutes in the freezer before starting), her eggs would be at room temperature so they mixed more smoothly, and she would never fuss with the dough. She would get the ingredients in there, combine with a pastry cutter or large fork, and never overwork it. "Just until crumbly," She would always say. This is one of those recipes that shouldn't be overworked, otherwise the dough would be tough and not light and flaky like it's meant to be.

Also keep in mind that the quality of the cookie is based on the quality of the jam you use. Smuckers is fine, but you'll get a premium cookie using Bonne Maman or--better yet--your own homemade preserves or jam. 

Be prepared to make a couple batches because these disappear faster than a dollar bill in D.C.!

Raspberry Jam Cookies

3 cups all-purpose flour

1 cup sugar

1 tsp baking powder

½ tsp salt

1 cup butter, chilled & cut in chunks

2 eggs

2 tsp vanilla

¾ cup raspberry jam or preserves (or other flavor of your choice)

In a bowl, combine flour, sugar, baking powder and salt then cut in butter with pastry blender until mixture is crumbly. Combine eggs and vanilla, then stir into crumb mixture until blended. Remove half of the dough, pat into a ball, and chill in the refrigerator for about 1 hour. Press other half of dough in an ungreased 9x13 baking dish to make a crust, then spread jam or preserves over it.

Take chilled dough out of refrigerator, roll out thin (about 1/8 inch), and cut 1 inch strips with pastry or pizza cutter and lattice the top of the cookies. Bake at 325F for 30-35 minutes or until golden brown. Cool and cut into bars. Enjoy!