Split-Second Cookies Recipe
Split-Second Cookies Recipe photo by Taste of Home

Split-Second Cookies Recipe

Publisher Photo
I love baking cookies, and this is a recipe I've used for many Christmases over the years. Raspberry jam makes these cookies flavorful and colorful.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 30 servings

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup raspberry jam

Nutritional Facts

2 cookies equals 99 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 95 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Split-Second Cookies in Country Woman Christmas 1996, p26

Nutritional Facts

2 cookies equals 99 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 95 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Reviews for Split-Second Cookies

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2013

"SO quick and SO easy. Everyone LOVES them. They can be made with so many different variations."

MY REVIEW
Reviewed Dec. 14, 2011

"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."

MY REVIEW
Reviewed Dec. 23, 2010

"great cookie."

MY REVIEW
Reviewed Dec. 12, 2010

"This is the same recipe my Mother-in-law has made for years!! It is great and so EASY to make!!"

MY REVIEW
Reviewed Mar. 23, 2010

"I make this cookie often for all seasons, with all sorts of jam, peach, apricot, strawberry. It goes together quickly, tastes great, and everyone is impressed with how pretty they look. It's also easy because it's only two pans in the oven. No making and rollowing out lots of little cookies, thought it looks like I took so much time!"

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