Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Raspberry Log Cookies Recipe


This recipe is courtesy of the 100th Prize Winning Bake-Off Recipes, the 75th Pillsbury Classic Cookbook. Of course we had to spice it up with a few Kitchen Kettle ingredients!


  • 1/2 c. Kitchen Kettle Red Raspberry Preserves, or any other red Kitchen Kettle jam, jelly or preserve.
  • 1 egg
  • 2 c. Pillsbury Best all purpose or unbleached flour
  • 2/3 c. sugar
  • 3/4 c. butter or margarine, softened
  • 2 tsp. vanilla
  • 1/2 tsp. baking power


Heat oven to 350 degrees. In large bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add baking powder to flour and mix well. On lightly floured surface, divide dough into 4 equal parts. Shape each into a roll 12x3/4 inches. Place on ungreased cookie sheets. Using handle of wooden spoon or finger make a depression lengthwise down center of each roll about 1/2 inch wide and 1/4 inch deep. Fill each with 2 tablespoons of preserves, jam or jelly. Bake at 350 degrees for 15 to 20 minutes or until light golden brown. Cool slightly; cut diagonally into bars. Cool on wire racks. Makes 4 dozen cookies.

Show All Recipes