Recipe(tried): Split-Second Cookies (Jam Strips)

This is a great, easy cookie that lends itself to many different variations, even within the same batch of dough.

Split-Second Cookies (Jam Strips)
Source: Johanna Hurwitz in Yankee Magazine
Makes: 50

2 cups flour
1/2 teaspoon baking powder
2/3 cup sugar
3/4 cup butter -- softened
1 egg -- unbeaten
1 teaspoon vanilla (or 1/2 tsp. lemon or almond) -- extract
1/3 cup jam, jelly or preserves

Mix together the flour, baking powder, and sugar. Blend in butter, egg, and flavoring.

Place dough on lightly floured board and divide into 4 parts. Shape each into a roll about 13-inches long and 3/4-inch thick. With a knife handle make a lengthwise depression down each roll, about 1/2-inch wide and 1/2-inch thick.

Fill depression with jam. (Author uses raspberry, but you can use any). The recipes takes about 1/3 cup jam.

Bake at 350 until brown, about 15 to 20 minutes. Cut crosswise (and a bit diagonally) into about 3/4-inch strips while still warm.

MY NOTES: I like to sprinkle these with confectioner's sugar after they are cooled.

I've made them as is, and also have used almond extract with black raspberry preserves, and lemon extract with grape or blackberry preserves (my favorite). Sometimes I'll split the dough in two and make half plain and half flavored.