Blue Cottage Jams: Swedish Jelly Slices

Christina at Blue Cottage Jams passed along this recipe to use with their awesome jams and jellies. A word to the wise: if you try a jam and love it, don't hesitate to stock up. They make limited batches using fresh fruit from Washington farmers we know and love

This recipe is a favorite at Chef David Wasson's kids' cooking classes and is featured in That's Fresh!: Seasonal Recipes for Young Cooks by Braiden Rex-Johnson and David Wasson (Sasquatch Books).

Pastry:

2 -1/2 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter, room temperature
2 tsp. vanilla extract
2/3 cup sugar
1 large egg, beaten

Filling:

1/2 cup Blue Cottage jam

Topping:

4 oz. slivered or sliced almonds
1 cup powdered sugar
1 or 2 tbsp. lemon juice

Preparation:

Preheat oven to 375 degrees

Sift together flour, baking powder and salt.

Cream butter in mixer.
Add butter and sugar and continue to mix until light and fluffy.
Add egg and mix thoroughly.

Sift in the flour mixture gradually, mix on low speed.

Turn dough out on floured board and make into long rolls, about 1 inch in diameter, each slightly smaller than the length of a cookie sheet.

Press your thumb down the length of each roll to make a trench in the middle. Fill trenches with a jam or jelly you like.

Bake for about 25 minutes, or until lightly browned.

Mix the powdered sugar with lemon juice to make a glaze.
Drizzle over the cooked logs. Top with almonds.

Slice into 1 -1/2 to 2 inch pieces to serve.

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