Red jelly or preserves
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 2
tablespoons of jelly.
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