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.