Split seconds

Yield: 48 Cookies

Measure Ingredient
¾ cup Butter, softened
⅔ cup Sugar
2 teaspoons Vanilla
1 Egg
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@...)

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