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These melt in our mouth shortbread cookies with a little jam are a special cookie for holidays, tea parties, bridal showers, and more. They are pretty easy to make as well, even though they look pretty fancy.

500 recipes like this one, including our recipe for Champagne Feta Risotto, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: 27 cookies


  • 1/2 cup butter (1 stick), softened
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 cup raspberry jam
  • 2 oz white chocolate, chopped


  1. Preheat oven to 350°F. Butter a 12 by 15-inch baking dish and set aside.

  2. In a large bowl on medium speed, beat butter, sugar and vanilla extract until smooth. Stir in flour, then beat until dough comes together.

  3. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1-inch thick. Place ropes 3-inches apart on buttered baking sheet. Press your finger into dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.

  4. Bake in a preheated 350° oven until edges are lightly browned, about 12-15 minutes. Let cool on baking sheet.

  5. Melt white chocolate according to package directions. Using a spoon or fork, drizzle melted chocolate across the cookie logs on an angle. Chill until chocolate is firm to touch, about 1 hour, then cut ropes diagonally into 12 slices per rope.

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