Chocolate Chip-Jam Strips

Chocolate Chip-Jam Strips

Hide a sweet pocket of raspberry jam under semisweet chocolate to make these surprisingly easy bars.

Prep Time

1:00

Hr:Mins

Total Time

00

Minutes

Makes

4

dozen

Cookies
2/3
cup butter, softened
1/3
cup sugar
1
teaspoon almond extract
1
egg
2
cups Gold Medal® all-purpose flour
1/2
teaspoon baking powder
1/2
cup miniature semisweet chocolate chips
1/2
cup seedless raspberry jam
Icing
1/3
cup miniature semisweet chocolate chips
1
teaspoon shortening
  1. Heat oven to 350°F. In large bowl, combine butter and sugar; beat until light and fluffy. Add almond extract and egg; blend well. Add flour and baking powder; mix well. Stir in 1/2 cup chocolate chips.
  2. Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12-inch roll. Place rolls about 3 inches apart on 2 ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons jam.
  3. Bake at 350°F. for 15 to 20 minutes or until light golden brown, switching cookie sheets halfway through baking time. Cool 5 minutes. Cut each baked roll diagonally into 12 cookies; place on wire racks. Cool 10 minutes or until completely cooled.
  4. In small microwave-safe bowl, combine icing ingredients. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Drizzle icing over cooled cookies. Let stand until icing is set before storing. Store in loosely covered container.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Stir the jam before using it to fill these cookies.
Seedless raspberry jam looks brighter and clearer than jam with seeds.
Try strawberry jam or apricot preserves instead of raspberry jam.
This quick-to-fix recipe yields lots of cookies to share - it's perfect for holiday cookie swaps.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 75
    • (Calories from Fat 30),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 25mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.