Raspberry Log Cookies

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  • 1/2 cup Kitchen Kettle Red Raspberry Preserves
  • 1 egg
  • 2 cups All purpose or unbleached flour
  • 2/3 cup sugar
  • 3/4 cup margarine or butter, softened
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking powder

  1. Heat oven to 350 degress. In a large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder;blend well.
  2. On a lightly floured surface, divide dough into 4 equal parts. Shape each into a roll 12x3/4 inches; place on ungresed cookie sheets.
  3. Using the handle of a wooden spoon or finger, make a depression lenthwise down the center of each roll about 1/2 inch wide and 1/4 inch deep.
  4. Fill each with 2 tablespoons of preserves. Bake at 350 degrees for 15 to 20 mintues or until light golden brown. Cool slightly; cut diagonally into bars. Cool on wire racks. Makes 4 dozen cookies.

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