Apricot (and Raspberry!) Diagonals
This Christmas cookie recipe is a new favorite in our family. It’s easy to make and is a colorful and tasty addition to your cookie platter.
A version of this recipe (called “Split Seconds”) won the Pillsbury bake-off in 1954. Recently, Cook’s Illustrated modified the recipe to make it a little quicker.
While I chose to use apricot and raspberry jams as fillings, you can use any jam or marmalade you like!
Apricot (and Raspberry!) Diagonals
This Christmas cookie recipe is a new favorite in our family. It’s easy to make and is a colorful and tasty addition to your cookie platter.
A version of this recipe (called “Split Seconds”) won the Pillsbury bake-off in 1954. Recently, Cook’s Illustrated modified the recipe to make it a little quicker.
While I chose to use apricot and raspberry jams as fillings, you can use any jam or marmalade you like!
Cooking Instructions
- 1
Ensure that the butter is at room temperature.
Cream the butter for about three minutes on medium speed in a stand mixer.
Slowly add the sugar, and cream for five minutes, or until the mixture is nice and fluffy.Add the vanilla extract and mix again for about one minute.
- 2
While the butter and sugar are mixing, combine the flour and salt in a separate bowl. Whisk to combine, and set aside.
- 3
Add the flour mixture to the butter/sugar and mix on the lowest speed until the dough just comes together.
Lightly gather the dough into a ball and transfer it to the counter.
- 4
Divide the dough into four equal pieces. Shape each portion of dough into a log.
I chose to stop at this point and wrapped each log in plastic wrap before chilling it overnight in the fridge.
Note that you do NOT have to do this. You can continue working with the dough right away if you choose.
- 5
Preheat the oven to 350°F (177°C).
If you chose to chill the dough, remove it from the fridge and allow it to warm up a little so that it can be shaped.
- 6
Line an upside-down cookie sheet with parchment paper.
If you have a rimless cookie sheet, use that instead! Since I didn’t have a rimless cookie sheet, I had to improvise. A rimless sheet is preferred because it makes it easy to slide the parchment paper and cookies off the sheet.
- 7
Working on the parchment paper, shape each portion of dough into logs 14 inches (35.6 cm) long.
Use your fingers to form troughs into each log that are 3/4 inch (2 cm) wide and 1/4 inch (0.6 cm) deep.
- 8
Put the jams into individual bowls, and add 1/2 teaspoon of fresh lemon juice to each.
Add 1/4 teaspoon ground cardamom to the apricot jam.
Mix well to loosen the jam.
- 9
Use a spoon to spread the jam down the middle of each dough trough.
Bake in the preheated oven for 25 to 30 minutes or until the cookies are set and very lightly browned.
- 10
Cool the cookies for about 10 to15 minutes on the cookie sheet, then carefully slide the parchment paper onto a wire rack to the cookies can cool completely.
- 11
To prepare the glaze, combine the powdered sugar with the hot water in a small bowl, and whisk well until no lumps remain.
- 12
Drizzle the glaze in a zigzag pattern across each of the long cookie logs as shown. Allow the glaze to set for at least 45 minutes before diagonally slicing the cookies.
You can slice the cookies as thinly as you want. I chose to slice them about 1 inch wide.
- 13
Store the cookies in an airtight container for up to one week.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Raspberry Almond Squares Raspberry Almond Squares
Combine the rich nuttiness of a buttery almond croissant with the fruity tartness of a raspberry jam bar, and you have these raspberry almond squares. The squares are a textural dream: a chewy, brown sugar base that's crowned with gooey almond frangipane and swirled with vibrant raspberry jam. A sprinkle of toasty sliced almonds and a dust of confectioners sugar add crunch, contrast, and a touch of elegance.
-
Giant Pistachio-Raspberry Macaron Giant Pistachio-Raspberry Macaron
Macarons are a sweet treat you can enjoy any time of day.
Translated from Cookpad France -
Raspberry Braid Raspberry Braid
This recipe is not as difficult as it appears. I can say the taste is well worth the effort.
-
Easy Tri-Colored Diamond-Shaped Bavarois Easy Tri-Colored Diamond-Shaped Bavarois
I made this to celebrate my baby's first Doll's Festival. Since this recipe uses ice cream, the layers set quickly and the process goes smoothly.Usually you have to wait for each layer to set and it takes a long time, which can be quite difficult. But the layers on this bavarois don't require any waiting time!You could also use strawberry syrup for shaved ice to make the pink color.Carefully read through the steps.I made a slight mistake.I meant to put the green layer on the very bottom. In Step 21 you should flip it over and then continue to Step 22. This way it will look smooth and beautiful.Here's the recipe for the pink one. Recipe by Mariba
-
Apricot and Nectarine Tart Apricot and Nectarine Tart
A sunny, sweet treat perfect for an afternoon snack.
Translated from Cookpad France -
Chocolate Raspberry Linzer Cookies Chocolate Raspberry Linzer Cookies
Chocolate Linzer Cookies with jam fillingGreat way to use up any left over jam filling you might have - I used seedless raspberry jamYou can use any type of jam or fillingEquipment-Assorted 2"–3"and 1"–1½" cookie cutters-hand mixer or stand mixerAdapted by this recipebonappetit.com/recipe/chocolate-tahini-linzer-cookies
-
Apricot Cream Scones Apricot Cream Scones
Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!
-
Raspberry Almond Thumbprint Cookies Raspberry Almond Thumbprint Cookies
A cookie that my Mom made every Christmas. It's very festive on cookie trays and so delicious that we have it year round. In the summer I use homemade strawberry jam from fresh picked strawberries. You can use any jam you like. Change up the nuts or leave them out and use any extract to complement your chosen flavor!
-
Peach and Apricot Bavarois Peach and Apricot Bavarois
A light and refreshing seasonal fruit dessert. I used two different molds for this recipe. -
Apricot Almond Cake Apricot Almond Cake
I harvested the apricots from our garden. I thought about making tarts, but I left out the crust and increased the amount of almond cream powder to make a cake. It was moist and delicious.If you don't have fresh apricots of course you can used canned apricots. Be sure to thoroughly drain them.Just mix everything together. For apricots and peaches if you insert the knife along the depression and cut it's easy to remove the seed. Recipe by Pitarou -
Apricot Cherry Chocolate Chip Cookies Apricot Cherry Chocolate Chip Cookies
The kitchen is where I go to get in my happy place and lately I have been obsessed with baking. These were tonight's experiment.
-
Apricot Chicken Apricot Chicken
This recipe gives takeout a run for its money! It’s saucy, sweet, and really tasty. If you would like a little more zip, you could probably add a teaspoon or two of rice vinegar, some Sriracha, or even some red pepper flakes. There is definitely some room to play around, but I really like this recipe as is.#GlobalApron Week 11 - Apricots#Dinner #Lunch
More Recipes
Comments (5)