Split Second Cookies, Shortbread and Jam

Remember my post about Brent getting a breakfast basket for his Birthday from our daughter and son in law not to long ago?

Well, in the basket were a bunch of jars of jam. I was looking at them the other day and was trying to think of ways to use jam other than just on toast. That's when I remembered seeing a recipe for Split Second Cookies in one of my Taste of Home Cookbooks.

Well..they were very quick to make, but did take more time than a split second! They were also REALLY good. Shortbread cookies with jam... so rich and buttery!

 Brent declared them all his... as the jam was his to begin with. I did sneak one though, and I will definitely be making these cookies more often!





Split Second 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. raspberry jam

In a large mixing bowl, cream the butter and sugar. Add egg and vanilla. Combine the dry ingredients and stir all together.

Divide the dough into 4 equal parts. Shape each one into a 12 in. x 3/4 in roll. Place them 4 in. apart on two greased cookie sheets. Make a 1/2 in. indention down the center of the logs and fill with jam. {I used a handle form a wooden spoon.}

Bake at 350 for 15-20 min. until lightly browned. Cool 2 minutes and cut into diagonal shaped cookies. Remove to wire racks to cool.