Jam Diagonals

Use your favorite flavor of jam to make these jam diaganols.

Diaganol JamsThere are only 10 more days until Valentine’s Day.  Now that I have my Hugs and Kisses  Banner made I am in the Valentine mood!

So from now until Valentine’s Day I will be sharing “Sweet Treats”.   Treats you can make to give away to friends, family or neighbors to let them know you love them or you could just enjoy them yourself!  Don’t be looking for anything too healthy or nutritious – sorry!!

The first “Sweet Treat” I have to share is some yummy Jam Diagonals.  I first had this cookie at a luncheon I attended in December.  I was helping in the kitchen where the food was and after I ate one of these cookies I decided I just needed to stay right there in the kitchen – within easy reach of the Jam Diagonals.  Let’s just say I ate more than my fair share!

Diaganol Jams

Fortunately I knew the wonderful cook, Hope,  who had brought the cookies and I asked for the recipe right away.

I have made them several times and each time they have never made it off the cookie sheet except  to go straight into someones mouth!

Diaganol Jams

Tip:  The first time I made them I freaked out a bit by how dry and crumbly the dough was.  I decided to add an egg yolk in to help bind things together but Hope assured me I didn’t need to do that – I just needed to mix the dough up a bit more and it would bind together.

I used some homemade raspberry jam I had but you could use your favorite flavor – strawberry, peach, apricot etc.  For Valentine’s Day a red colored jam is perfect.

They are a pretty, dainty little cookie and believe me you are going to eat more than one!  They would make a lovely little tea cookie too!  Sweet Treats!

jam cookies - Page 243

Sweet Treats – Jam Diagonals
  • ½ C butter, softened
  • ¼ C granulated sugar
  • 1 tsp vanilla
  • ⅛ tsp salt
  • 1¼ C flour
  • ⅓ C raspberry jam
  • ¾ C powdered sugar
  • 4 tsp lemon juice
  1. Cream butter, sugar, vanilla and salt until creamy and fluffy
  2. Gradually stir in flour until blended. Divide dough into fourths.
  3. On lightly floured surface, with hands, roll each fourth into a 9" rope.
  4. Place 3" apart on greased cookie sheet.
  5. With finger make ½" depression down center of each rope.
  6. (Ropes will flatten to about 1" wide strips).
  7. Fill depressions with jam, using a small spoon.
  8. Bake in a preheated 350 degree oven for 12-15 minutes or until golden.
  9. Cool on cookie sheet.
  10. For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Those look amazing!! Did you just cut the ropes when they came out of the oven or before they went in? Do you suggest cutting them right when they come out of the oven or wait until they cool off?

  2. says

    Carrie »

    I do let them cool a little while before cutting them maybe 5 minutes. You don’t want to wait to cut them until they are totally cool though. I was surprised how easy the were to slice up. Enjoy!

  3. Jessica6903 says

    Please forgive my dumb question as I don’t bake very often — do I use lemon juice freshly squeezed from lemons or from a jar? Or does it matter? The look very yummy and I want to try making them!

  4. Laurie says

    I made these yesterday for Jessica’s birthday. Jessica can’t eat a lot of sugar so I adjusted the recipe a bit. I used sugar-free jam and insteady of the icing I lightly sprinkled some powdered sugar over the diagonals just before I cut them. I found that rolling the portions on a lightly floured surface added enough flour to make the cookie crack just a little. I use baking mats and so I decided to roll them right on the mat instead. It worked great! Thanks for the yummy recipe…the cookies were a hit.

  5. Katie says

    Thank you so much for posting this recipe! I’ve been looking everywhere for it! There are so many versions out there that aren’t quite right. I think this one is the one my grandmother has made me for Christmas for years while I was growing up. It’s just not christmas without these cookies! All different types of jam work well in these.. apricot, strawberry, raspberry, and elderberry are my favorites.

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