Raspberry Jam Slices
Source of Recipe
Good Housekeeping
List of Ingredients
1 vanilla bean, split, or 1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup butter or margarine (1 1/2 sticks), softened
2/3 cup sugar plus additional for sprinkling
1 large egg
1/4 cup raspberry jam
Recipe
1. Preheat oven to 350 degrees F. With small, sharp knife, scrape seeds from vanilla bean; set aside. (If you like, place vanilla-bean pod in canister with granulated or confectioners' sugar to make vanilla sugar to use another time.)
2. On waxed paper, combine flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla-bean seeds and egg. Reduce speed to low; gradually beat in flour mixture until blended. Divide dough into 4 equal pieces.
3. On lightly floured surface with floured hands, roll 1 dough piece into a 15-inch-long log. Place log on ungreased large cookie sheet. Pat log into a 15" by 1 1/2" rectangular strip. With finger or handle of wooden spoon, mark 1/4-inch-deep indentation lengthwise down center of strip.
4. Repeat with second piece of dough, placing it at least 3 inches away from first strip on cookie sheet. In small bowl, whisk jam until smooth. Evenly fill indentation in each strip with 1 tablespoon jam. Sprinkle lightly with sugar.
5. Bake 20 minutes or until golden. With spatula, transfer strips to wire rack; cool about 15 minutes. Then, transfer strips to cutting board and cut each strip diagonally into 15 slices. Cool slices completely on wire rack.
6. Meanwhile, repeat with remaining dough and jam. Store jam slices, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
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