Split Second Cookies

¾ C butter

2/3 C sugar

1 egg

1 t vanilla

2 C flour

½ t baking powder

1/3 C B&R Farms Dried Apricot Preserves

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 fur equal portions; shape each into a 12-inch x ¾ inch log. Place 4" apart on greased baking sheets. Make ½" depression down center of logs; fill with preserves. Bake at 350º for 15-20 minutes or until lightly browned. Cool for 2 minutes; cut diagonally into ¾" slices. Remove to wire racks to cool completely. Makes about 5 dozen.