Makes: 3-4 dozen
3/4 c. butter, softened
2/3 c. sugar
1 t. vanilla
2 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. raspberry jam
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four equal portions; shape each into a 12-in x 3/4-in log. Place the logs 4 inches apart on two lightly greased baking sheets. Make a 1/2-inch depression down the center of each log; fill with jam. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool 5 minutes; cut diagonally into 3/4-inch slices with a plastic knife. Remove to wire racks to cool completely.
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Tips: These cookies are like a shortbread with a jam center. The easiest way to make the logs is to first roll each into a ball then start rolling the ball out into a breadstick-like shape. Do follow the instructions to use two cookie sheets. I chose to ignore that fact and my logs got very close to each other and were a bit difficult to move apart from each other once they were done. Anytime I have to cream butter and sugar, I always appreciate having my KitchenAid Stand Mixer to do the work for me. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.
Recipe from my MOPS (Mothers of Preschoolers) cookie exchange.