Blackberry Jam Beth's Bobbins


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They're actually not Jelly, they're jam or preserves, and they're called Jam Strip Cheesers. I found this recipe a hundred years ago in a Pillsbury book at the check out line of the grocery store. My husband had to laminate the old thing for me because it began crumbling with age. My youngest daughter gave me this for Christmas a few.


The Cookie Scoop Swedish Almond Jam Strips

1 combine everything except the jam or jelly. 2 roll out on a floured surface, half at a time, to a 12x3-inch strip. cut into 3x1-inch strips. make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).


Simple Raspberry Rose Jam

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Cut into 3x1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie). Place on ungreased cookie sheets. Fill groove with jam or jelly, using about 1/4 cup overall. Bake at 350 for 20-25 minutes. Pillsbury bakeoff.


Twisted Flavor Jam Strip Cookies

Get full Jam Strip Cheesers (Cookies) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Jam Strip Cheesers (Cookies) recipe with 2 cups flour, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 cup sugar, 3/4 cup butter, softened, 3 oz cream cheese, jam or jelly


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Jam Strip Cheesers - From Parfait Ice Cream Pies and Prize Recipes From The Bake-Off, Pillsbury Flour Insert, 1952


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Roll out to 1/2 inch thick on floured board. Cut into 3x1 inch strips. Make a deep groove down the center of each cookie with the handle of a knife, keeping ends closed. Place cookies on ungreased baking sheet. Fill each groove with 1/2 teaspoon jam or jelly. Bake at 350 degrees until delicately browned. Makes about 1 1/2 dozen. Add review Share.


Blackberry Jam Beth's Bobbins

Roll out on floured surface to 1/2 inch thickness. Cut into 3x1 inch strips. Make a deep groove lengthwise down the center of each cookie, using the handle of a knife. Be sure to keep ends closed. Place on ungreased cookie sheet. Fill each groove with 1/2 teaspoonful jam or jelly of your choice. Bake at 350 degrees F for 10-20 minutes or until.


Jam roll Duerr's

Cut into 3-by-1-inch strips. Make a deep groove lengthwise down the center of each cookie with the handle of a knife, keeping ends closed. Place cookies on an ungreased cookie sheet. Fill each groove with ½ teaspoon of jam or jelly. Bake in a 350-degree oven for 20-25 minutes until delicately browned. Makes 1½ dozen cookies.


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This weekend, we are starting with "Jam Strip Cheesers," which are simple cream cheese dough based cookies filled with jelly. Not too sweet, but very addictive. Woman's Day had a wonderful "Lemon Snowdrop Cookies" recipe in their 1996 "Holiday Baking" magazine, which is no where to be found online, I looked, thinking I had lost.


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Here's another one: The Jam Strip Cheesers. I just happened to get another oven this year, I've always thought I needed two. My Granddaughter, Emma, said, "well Grandma, I guess that means more Jelly Cookies." Well, by golly, you're right Sweetie! The recipe is from a Pillsbury cookbook, the kind you get at the register in the grocery.


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Save this Strawberry jam-striped cheesers recipe and more from Classic Cookies with Modern Twists: 100 Best Recipes for Old & New Favorites to your own online collection at EatYourBooks.com


Raspberry Jam Recipe without Pectin The Idea Room

12 black figs (900g), cut into 1cm pieces 275g jam sugar (AKA preserving sugar) 4 lemons, 5 thin strips of zest shaved off and julienned, the rest juiced, to get 75ml 2 oranges, 5 thin strips of.


Jam Strip Cheesers (Cookies) Recipe Recipe Cookie

Press 1-inch wide indentation lengthwise down the center of each strip using back of spoon. Bake 16-19 minutes or until edges are lightly browned. STEP 5. Spoon about 2 tablespoons fruit spread into indentation of each log; sprinkle with sliced almonds. Immediately cut diagonally into 1-inch pieces. Repeat with remaining dough, jam and almonds.


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In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.) 2. Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide.