Split Seconds Cookies
These easy-peasy cookies are a small twist on the familiar thumbprint cookies. By baking the cookies in log form and then slicing when they come out of the oven, the assembly time is even shorter. I messed them up (you can tell by my picture that I didn't divide the dough evenly and I made my logs a little too fat, which necessitated a longer baking time ... and then I sliced three of the logs way too thin before I finally realized why the cookies kept falling apart). But that didn't stop the two of us from devouring the entire batch in 24 hours. The combination of slightly-sweet shortbready cookie and raspberry preserves made the finished product taste like a poptart--but better!--so I think we can be forgiven for eating them for breakfast.
|Split Seconds Cookies|
3/4 c. butter, softened
2/3 c. sugar
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. (or a little more) raspberry jam
Preheat oven to 350.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
Divide dough into four equal portions; shape each into a 12-inch x 3/4-inch log. Place 4 inches apart on two greased cookie sheets (Wendy's note: I actually got all four on a big cookie sheet. I highly recommend using a silicone mat or parchment paper to make cleanup easier if your jam escapes the confines of the cookie.)
Make a 1/2-inch depression down the center of the logs with a wooden spoon handle.
Fill the depression with jam.
Bake for 15-20 minutes, or until lightly browned. Cool for 2 minutes. Cut diagonally into 3/4-inch slices. Remove to wire racks to cool completely.