I love baking cookies, and this is a recipe I've used for many Christmases over the years. Raspberry jam makes these cookies flavorful and colorful.
Split-Second Cookies
Split-Second Cookies
Prep Time
20 min
Cook Time
15 min
Yield
about 5 dozen
Ingredients
- 3/4 cup butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raspberry jam
Directions
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
- Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam.
- Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.
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