"Split Seconds" Cookies

Split Seconds Cookies

Wendy's Notes:

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.

Ingredients:

Split Seconds Cookies

3/4 c. butter, softened
2/3 c. sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. (or a little more) raspberry jam

Directions:


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.

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Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!