SPLIT SECOND COOKIES

 

Contributed by:       Angie Brennan

 

Ingredients:

 

2 cups sifted flour (not self rising)

½ tsp double acting baking powder

⅔ cup sugar

¾ cup butter, softened

1 unbeaten egg

2 tsp vanilla

 

Directions:

 

Sift together flour, baking powder and sugar.  Blend in butter, egg and vanilla.  Place dough on lightly floured pastry cloth or board.  Divide into four parts – shape each into a roll 13" long and ¾" thick.  Place on ungreased baking sheet 4" apart and 2" from edge of sheet (two rolls can fit on one cookie sheet).  Make a depression, ¼" to ⅓" deep, lengthwise down the center of each roll with a knife handle.  Fill depression with red jelly or jam, about ⅓ cup.  Bake at 350° for 15 to 20 minutes until light golden brown.  While warm, cut diagonally into rolls.  Cool on wire rack.

 

Note:  Use cherry, strawberry, raspberry or apricot jelly – or try your favorite.