Consider this an emotional support cookie: reliable and with a sweet disposition. It recalls the nostalgic comfort of jam-filled thumbprint cookies but with a simple reimagining of the shape and a streamlined, less-fussy process. The dough simply gets formed into wide planks and filled with jam before baking and slicing into long, graphic parallelograms. There’s no faster way to churn out a dozen pretty cookies. Stick with thick, concentrated jams, which will hold up better during baking (look for the word “spread” on the label). Thinner preserves or jellies are more susceptible to spilling messily over the central dams.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Electric Mixer
$40 At Amazon
Paring Knife
$10 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Large Bowl
$18 At Amazon
French Wire Whisk
$18 At Amazon
Recipe information
Total Time
45 minutes (plus 30 minutes for freezing)
Yield
Makes about 2 dozen
Ingredients
¾
½
1
1
1
1
2
⅓
⅓
2
Preparation
Step 1
Using an electric mixer on medium-high speed, beat ¾ cup (1½ sticks) unsalted butter, preferably cultured, room temperature, ½ cup (100 g) granulated sugar, 1 tsp. finely grated lemon zest, 1 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 1 large egg yolk and beat until incorporated, about 1 minute. Add 2 cups (250 g) all-purpose flour and beat on low speed until no dry streaks remain (be careful not to overmix).
Step 2
Turn dough out onto a surface and knead gently to bring together into a ball. Split dough in half (about 270 g each). Using your hands, roll each into a 10x1½" log (dough should be easy to handle; dust surface very lightly with flour if dough feels sticky). Place logs 3" apart on a large parchment-lined baking sheet. Run your index finger or the round handle of a large wooden spoon down the entire length of each log through the center to create a deep channel (you want to push dough down as far as possible without tearing; logs will lengthen to about 12"). Chill logs in freezer until firm, about 30 minutes.
Step 3
Meanwhile, place a rack in middle of oven; preheat to 350°.
Step 4
Remove logs from freezer, spoon about 3 Tbsp. raspberry or apricot jam along channel in each log. Bake logs until dough is set and golden brown underneath, 18–20 minutes. Let cool on baking sheet. Using a small knife, slice logs crosswise on a deep diagonal into 1"-wide pieces.
Step 5
Whisk ⅓ cup (37 g) powdered sugar, 2 tsp. fresh lemon juice, and a large pinch of kosher salt in a small bowl until smooth. Glaze should be thick but pourable; adjust consistency with more powdered sugar or lemon juice if needed. Drizzle glaze over logs; let sit until glaze is set, at least 30 minutes.
Do ahead: Cookies can be baked 2 days ahead. Store, loosely covered, at room temperature.
Leave a Review
Reviews (7)
Back to TopI had a similar experience to justmeesh. Dough just barely comes together for the tubes and mine baked more like 26-28 minutes. Regardless, cookies turn out tasty. Will say that even with a very tight jam, the area beneath the jam is a tiny bit under/claggy. Will make again and maybe bake the cookie without the jam for 5 minutes? Anyway, don't stress about this recipe much, whatever you make will turn out edible.
NKM
Santa Fe, NM
12/28/2023
Unfortunate epic failure on these. Used Kerrygold butter, weighed all my ingredients, and while the dough came together when packed, it cracked terribly. It took closer to 30 minutes in the oven to become even barely browned on the bottom, which you couldn't tell by lifting, because the shortbread would break. My first cookie fail this season...very disappointed. What went wrong?
Justmeesh
New York City
12/26/2023
Really yummy....buttery dough and jam....what's not to like. I would divide the dough into 3 portions next time and make the cookies narrower. They sort of break in the middle when you pick them up if they are wide.
Olivia
New Jersey
12/26/2023
Super easy, high appeal. I've made these twice this week. The last batch I added vanilla powder and a little bit of allspice. Very nice cookie part with much more flavor. The first batch, I forgot the egg yolk. Do not forget the egg yolk. I'm adding this to my xmas cookie extravaganza posse. Thanks!
Anonymous
Rocklin, CA
12/22/2023
Shilpa, I have never baked cookies in my life and I am 60+ But when I saw the BA cookie exchange in your most recent magazine, I was intrigued to try. The Buttery Jam diagonal was my first attempt and I was so surprised that it came together so easily and tasted great as well. Since then, I have made the baklava cookies and the Chili cheese shortbread. Next, I am going to make the Carrot Halwa cookies. Thank you very very much for the amazing cookie recipes.
AP
Austin, TX
12/12/2023
These are very delicious! I would say it is good to try to leave a thicker bottom in the middle where you press down for the jam or else they want to break apart due to the slight sogginess of the jam. Super good cookie and way easier than making each one as a thumbprint cookie.
Anonymous
Philadelphia, PA
11/26/2023