Sunday, November 6, 2011

Split-Second Cookies

We made these yummy cookies tonight for Family Dinner (with Devyn and Derek and our cousin Brianna). Derek reminded me that these are just like thumbprint cookies, so you probably all already have a similar recipe, but we thought these were so good that I just couldn't not post them! The recipe came from one of my Taste of Home Cookbooks.

3/4 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raspberry jam (I used plum, since that's what I had on hand - it was SO yummy!)

1) In a large mixing bowl, 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.

2) Divide dough into four equal portions (I needed a bit more flour to do this); shape each into a 12-in. x 3/4-in. log. Place 4 in. apart on two greased baking sheets. (I got all 4 of my logs to fit on 1 large cookie sheet.) Make a 1/2-in. depression down center of logs; fill with jam.

3) Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool 2 minutes; cut diagonally into 3/4-in. slices. Remove from wire racks to cool completely.

Yield: about 5 dozen (the way I cut mine I got 4o cookies - just over 3 dozen)

Nutrition Facts: 2 cookies equal 99 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 95 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.


1 comment:

  1. The cookies look delicious, Heather! I'm going to try them. I love the flavors of shortbread and jam.