We understand that railroad track cookies are popular in Europe. To make them, you form a long trough with the cookie dough and then fill the trough with a jam or jelly so that you have jam between two rails of cookie—hence the railroad tracks.
We made this chocolate version and loved them. We used tart red currant jelly to stand out against the chocolate.
1 cup semisweet chocolate pieces
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup butter
2/3 cup granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1/2 cup jelly or jam of your choice
powdered sugar for dusting
Preheat the oven to 350 degrees.
- Melt the chocolate. Set aside.
- Whisk the flour and baking powder together and set aside.
- Cream the butter, sugar, and salt together. Beat in the vanilla and then the egg. Add the melted chocolate. Beat until the mixture is smooth. Add the flour mixture and combine. You should have a soft dough.
- Divide the dough into six equal pieces. Roll each into a thin log about 16 inches long. Transfer each log to a baking sheet, three to a sheet. (You may form the logs on parchment paper and then transfer the parchment paper with the cookies to the baking sheet.)
- Use the back of your hand to form a trough the length of each log. Fill the log two-thirds full of your favorite jam or jelly.
- Bake for 18 to 20 minutes or until done. Let the cookies cool on the pans. Transfer the cookies to a cutting board and then cut the cookies into two-inch long pieces. Sprinkle with powdered sugar after the cookies are completely cool.