Welcome to Vintage Paparazzi.

Raspberry Jam Strips

1 cup margarine or butter, softened

½ cup granulated sugar

½ cup packed brown sugar

1 egg

1 teaspoon vanilla

2½ cups all-purpose flour

1 teaspoon baking powder

½ cup raspberry jam

Almond Glaze (below)

Mix margarine, sugars, egg and vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)

Heat oven to 350°. Divide dough into 8 equal parts. Shape each part into strip, 8×1½ inches, on ungreased cookie sheet. Make slight indentation down center of each with handle of wooden spoon; fill with about 1½teaspoons jam. Bake until edges are light brown, 10 to 12 minutes. Cool slightly. Drizzle with Almond Glaze. Cut diagonally into 1-inch pieces. About 5 dozen bars.


Beat 1 cup powdered sugar, ½ teaspoon almond extract and 2 to 3 teaspoons water until smooth and of desired consistency.

Apricot Jam Strips: Substitute ½ cup apricot jam for the raspberry jam.


It is a quote. Betty Crocker’s Christmas Cookbook 1982

No Comments
Leave a Comment