Lemon Jam Slices

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Recipe photo
Hands-on time:
Baking time:
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Yield: 4 dozen cookies

Recipe photo

A cross between a cookie and a bar, these are an easy way to make lots of delicious, festive-looking treats for your family or for the neighborhood cookie swap.

Lemon Jam Slices

star rating (16) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 dozen cookies
Published: 01/01/2010





1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the soft butter, sugar, salt, vanilla extract, and lemon powder until fluffy.

3) Scrape the bottom and sides of the bowl, and beat in the egg yolk.

4) Mix in the baking powder and flour until well blended.

5) Divide the dough into four pieces. Roll each piece into a log about 12" long and 1" in diameter.

6) Place two logs on each prepared baking sheet, leaving several inches between them. Use the handle of a wooden spoon or a dowel to make a shallow trench down the center of each log.

7) Fill the well with a generous tablespoonful of jam per log, using a pastry bag with a round tip, or a spoon.

8) Bake the cookie logs for 18 to 20 minutes, until they're set and lightly browned around the edges. Remove them from the oven, let them cool for 3 minutes, then slice on the diagonal into 1" pieces.

9) As the cookies cool, make the glaze: Sift together sugar and lemon powder. Heat butter and milk together until the butter is melted, then add to the sugar mixture. Beat until smooth.

10) Drizzle the glaze over the cooled cookies.

Yield: 4 dozen cookies.

Nutrition information

Serving Size: 1 cookie, 22g Servings Per Batch: 48 Amount Per Serving: Calories: 95 Calories from Fat: 37 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 14mg Sodium: 47mg Total Carbohydrate: 14g Dietary Fiber: 0g Sugars: 8g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 06/05/2013
  • Cindy R. from KAF Community
  • I have not made this recipe yet but certainly want to. They look delicious! I just wanted to point out an error in the recipe directions. In the recipe it says to bake for 18 to 20 minutes; but in the recipe summary, it says baking time is 18 to 40 minutes. I know 40 minutes is too long of a bake time, but someone who in inexperienced may have a problem with it. Just saying!
  • star rating 12/20/2011
  • gminner from KAF Community
  • Love these bars but i always seem to have one problem, the dough spreads and center with the jam doesn't stay firm and they always break in the middle. It just turns one bar into two, a good thing i guess. Don't know if i'm making the well too deep? will probably try and make them into thumbprint cookies next time.
  • star rating 12/20/2011
  • biobaker from KAF Community
  • These have a marvelous flavor, but caution to anyone using a low-sugar, no-pectin homemade jam: it liquified in the oven and ran all over the cookies. The dough did spread a bit, though no more than I expected. After the lemon drizzle and being sliced, the bars still looked (and certainly tasted) good enough to add to Christmas cookie platters.
  • star rating 06/29/2011
  • wdkerr501 from KAF Community
  • These are really delicious - dough is tender and flavorful, not at all dry... but like other reviewers, my first batch looked nothing like the ones in the photo. Dough spread out, with raspberry jam across most of the top. I used very soft butter, the yolk of a large egg, the lemon powder purchased from KAF, and KAF flour weighed on an Escali scale purchased from KAF. I use an oven thermometer to ensure oven temp maintained consistent 375 degrees. I chilled dough before baking second batch, and they were slightly better. And the glaze? It would have been easier to drizzle cement over a driveway. I like the suggestions to turn these into thumbprint or bar cookies - thanks, fellow bakers!
  • star rating 05/30/2011
  • mkemper from KAF Community
  • These cookies are great! I've made them several times ... they've been called "addicting"! I use a variety of jams: raspberry, blueberry, apricot-pineapple and lemon curd, and liked the lemon curd best. This last time I used the lemon powder (previously lemon flavor and zest) and the dough was a little dry, so I just added the egg white and it was fine. Mine do tend to spread a bit but they still taste great! YUM!
  • star rating 05/28/2011
  • pammyowl from KAF Community
  • These cookies are so good I made them again. I left the butter out all night,so it was very soft. Then weighed all ingredients,, but only had large eggs. The batter seemed fine, no dryness like last time, ( you were correct on the butter being VERY soft, it made all the difference), formed and filled. I then put them in the fridge for 20 mn. to firm up, then baked.Much impprovement! Next time I will add two yolks, though, I got spreading out, the logs completely lost thier shape.
  • star rating 05/24/2011
  • pammyowl from KAF Community
  • I make these every Christmas, and they are a big hit! When I saw this recipe, I had to make it, because it uses the lemon powder, and I love lemon! I found the dough to be dry, so I looked at my recipe, and discovered you call for 2 3/4 c. flour, where mine calls for 21/2. That, and the lemon powder no doubt, is what made the dough dry. The reviewers who did not have a problem used lemon juice. ( by the way, I weigh my flour. ).Just an observation! Thanks
    I am sorry the dough was a little on the dry side. I have taken a look at the reviewers comments and you may be on to something. That is good you are weighing your flour, so we know that is not the issue here. Perhaps your butter wasn't really softened. Room temperature will probably not be soft enough to make a cohesive dough. You may need to even use your hands to bring the dough into a single mass. Also, be sure you are using a large egg (yolk). If you try this again, let us know. We would like to see how it comes out a second time. Elisabeth
  • star rating 05/06/2011
  • kalatomp from KAF Community
  • I'm a fan of anything lemon so these were a must try. Very tasty, not too sweet, just right for a light sweet after dinner or late afternoon snack. I must admit I had one in the morning, too. I substitued lemon peel and a little lemon juice for the lemon powder, which worked fine. Definitely needed to bake the full 20 min. Will go into my "keep" recipe file.
  • star rating 07/19/2010
  • Janina from Washington
  • these were amazing!! I can't wait to make them again. I didn't have lemon powder, so we used fresh lemon juice and zest and they were wonderful. This is our new favorite cookie!
  • star rating 04/27/2010
  • from
  • These were delicious, although I had to make an unexpected modification after following the recipe exactly. I found the dough to be very crumbly and had a difficult time rolling it into logs. I decided to I press 3/4 of the dough into a parchment lined 9x13 pan topped with about 3/4 cup raspberry jam and then crumbled the remaining dough on top. I baked for about 25 minutes and ended up with some really fantastic raspberry squares. I'm going to try again to make them according to the recipe, but if that fails me again at least I'll have a delicious back up plan.
    A delicious back-up plan is an excellent thing to have! However, it sounds like your dough is on the dry side. When you measure you flour, try stirring it first to aerate and then sprinkling the flour into the cup before using a straight edge to level it off. Flour compacts easily and you may be adding extra every time you measure. Molly @ KAF
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