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Split Second Shortbread Cookies Recipe

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This recipe for Split Second Shortbread Cookies, by , is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrian Wise
Added: Saturday, January 22, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter (no substitutes), 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 seedless raspberry jam

Directions:
Directions:
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. 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 4 in. apart on greased baking sheets. Make a 1/2-in. depression down center of logs; fill with jam. the handle of a wooden spoon is ideal.
Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool for 2 minutes; cut diagonally into 3/4-in. slices. Remove to wire racks to cool completely.

Personal Notes:
Personal Notes:
These cookies look extra special if you drizzle melted white chocolate over them. Melt white chocolate with a tiny bit of shortening and drizzle.

 

 

 

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