Yield: 48 Cookies
|¾ cup||Butter, softened|
|2 cups||All-purpose flour|
|½ teaspoon||Baking powder|
|½ cup||Red jelly or preserves|
Heat oven to 350F. In large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg; blend well. Stir in flour and baking powder; mix well. Divide dough into 4 equal portions. On lightly floured surface shape each part into 12 x ¾ inch roll; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about ½ inch wide and ¼ inch deep lengthwise down center of each roll. Fill each roll with 2 tablespoons of jelly.
Bake at 350F for 15 to 20 minutes or until light golden brown. Cool slightly; cut diagonally into strips. Cool completely on wire racks.
Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g; Sodium 40mg
Notes: I always seem to get more than 48 - guess I'm cutting them too small. If using jam, try to use seedless, or strain it first.
Source: Complete Book of Baking, Pillsbury Unsolicited Comments: Anne Sheresky (sheresky@...)