| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
48 |
Cookies |
INGREDIENTS
| 3/4 |
c |
Butter, softened |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Red jelly or preserves |
|
2 |
tablespoons of jelly. |
INSTRUCTIONS
Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking powder;
mix well. Divide dough into 4 equal portions. On lightly floured surface
shape each part into 12 x 3/4 inch roll; place on ungreased cookie sheets.
Using handle of wooden spoon or finger, make depression about 1/2 inch wide
and 1/4 inch deep lengthwise down center of each roll. Fill each roll with
Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.
Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg
Notes: I always seem to get more than 48 - guess I'm cutting them too
small. If using jam, try to use seedless, or strain it first.
Source: Complete Book of Baking, Pillsbury Unsolicited Comments: Anne
Sheresky (sheresky@worldchat.com)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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