Split-Second Jammies Cookies
Recipe type: High Altitude Baking
Serves: 3 dozen
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ + ⅛ teaspoons baking powder (adjusted for 6,600 ft)
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup smooth jam
  1. Preheat your oven to 350 F.
  2. Whisk together the flour, salt, and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Beat int he egg until combined.
  5. Add the vanilla.
  6. Stir in the flour mixture until smooth.
  7. Divide the dough into four equal pieces.
  8. Roll each piece into a 10" x 1" log.
  9. Place two logs each on parchment-lined baking sheets.
  10. Using your finger or the handle of a wooden spoon, make an indent down the center of each log, about ½" wide and ½" deep. Leave a ½" border at each end.
  11. Place the jam in a pastry bag and pipe, or alternately, carefully spoon it into the centers of each cookie log.
  12. Bake the logs for 15-20 minutes or until the bottom edges are a light golden brown.
  13. Cool for 15 minutes, then transfer the logs to a cutting board. Cut on a diagonal into 1" wide pieces. Let the cookies cool completely.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2015/12/20/split-second-jammies-cookies/