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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Split Seconds |
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Serves: 48 Print this RecipeServing Size: 1 cookie Karin Fellows - Silver Spring, Maryland Bake-Off® Contest 6, 1954 Prize Winner This contestant learned to cook in Sweden, where she was born, and this was one of her mother's family recipes. You'll enjoy the unique method for making these delicious shortbread cookies. Choose your favorite flavor of jelly or preserves to make this Bake-Off® Contest classic. 3/4 cup margarine or butter, softened 2/3 cup sugar 2 teaspoons vanilla extract 1 egg 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 cup red jelly or preserves Heat oven to 350°F. In large bowl, beat margarine 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 parts. 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 jelly. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool slightly; cut diagonally into bars. Cool on wire racks. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 cookie): Calories 70; Protein 1g; Carbohydrate 9g; Fat 3g; Sodium 40mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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