Raspberry Split Seconds

Recipe View Preheat oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper. (5 minutes)

Recipe View In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. (7 minutes)

Recipe View In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix. (5 minutes)

Recipe View Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a log approximately 12 inches long. (10 minutes)

Recipe View Transfer the logs to the prepared baking sheet, spacing them evenly. Gently flatten each log slightly with your fingers. Using the rounded handle of a wooden spoon or a similar utensil, create a shallow indentation down the center of each log. (8 minutes)

Recipe View Carefully fill each indentation with raspberry preserves, ensuring an even distribution. (5 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown. (20 minutes)

Recipe View Remove from the oven and let cool slightly on the baking sheet before slicing diagonally into 1-inch pieces. (10 minutes)

Recipe View Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature.