Quentin Bacon
Makes 36 cookies

Prep and Cook Time: about 45 minutes, plus about 1 hour to chill. Notes: You can store them airtight for up to 2 days.

How to Make It

Step 1

In a large bowl, with an electric mixer on medium speed, beat butter, sugar, and vanilla until smooth. Stir or beat in flour until dough is no longer crumbly and starts to come together into a ball.

Step 2

Divide dough into thirds. On a lightly floured surface, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered or cooking parchment-lined 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon about 1/4 teaspoon jam into each indentation.

Step 3

Bake ropes in a 350° oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.

Step 4

Place white chocolate in a zip-lock plastic bag, pushing to one corner; seal bag. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

Step 5

Note: Nutritional analysis is per cookie.

Ratings & Reviews

mistifi's Review

January 05, 2009
I made these last year in June and one of my coworkers has been requesting that I make them again ever since. The dough was too dry when I made it, so I also added in about 3-4 tablespoons of cream cheese. They came out flaky and a little bit chewy with a fantastic creamy undertaste. Also substituted Strawberry jam for the raspberry.

SnowAngel's Review

January 22, 2009
I think there was an ingredient missing from the recipe because it was way too dry with only the butter, sugar, vanilla, and flour. So I added an egg and some cream cheese and it ended up very well!

bratster's Review

December 13, 2012
Beautiful and scrumptious! I use black raspberry jam and dark chocolate for drizzling.

Tdcsix's Review

July 11, 2012
These are one of the most delicious and one of the prettiest cookies i have ever made, and i think i've made millions! Unlike other reviewers, I didn't find the dough stiff or dry. I used very soft butter and finished it by hand. This is a shortbread style dough and would be altered to something more like a sugar cookie if egg were added. The correct amount of carefully measured flour, and very soft real butter ONLY, will do the trick! It came together so beautifully and rolled wonderfully! I made a quadruple recipe, which made ten logs or ten dozen cookies. These are for my daughter's wedding, and I made half with peach-mango preserves and half with raspberry jam. They're absolutely gorgeous! This is a recipe I will make again and again! Very big result in proportion to the easy recipe.