- 3/4 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raspberry jam
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough into four equal portions; shape each into a 12-in. x 3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of logs; fill with jam. Bake at 350° for 15-20 minutes or until lightly browned. Cool for 2 minutes; cut diagonally into 3/4-in. slices. Remove to wire racks to cool completely. Yield: about 5 dozen.
Reviews for Split-Second Cookies
"This is cookie tastes like a perfect Raspberry Thumbprint cookie but without the work! I agree with others- easy, elegant and delicious. Like others I also used almond extract. When making the indent keep in mind not to go to 'deep'. It will make the cookie fragile. When I make these for a dessert platter I often make Taste of Home's Raspberry Nut Pinwheel cookies because they use similar ingredients. Both recipes make an outstanding addition to any cookie platter!"
"Easy to make and delicious"
"SO quick and SO easy. Everyone LOVES them. They can be made with so many different variations."
"Delicious cookies that only look hard to make. Easy and elegant. I used 1/2 tsp. each almond extract and vanilla instead of the tsp. of vanilla, as I love almond with raspberries."