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Split-Second Cookies Recipe

Split-Second Cookies Recipe

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 YIELD:30 servings


  • 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


  • 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.

Nutritional Facts

2 each: 99 calories, 5g fat (3g saturated fat), 19mg cholesterol, 95mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

Reviews for Split-Second Cookies

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mamaknowsbest User ID: 5826120 225304
Reviewed Apr. 23, 2015

"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!"

LeslieH User ID: 191346 214296
Reviewed Dec. 8, 2014

"Easy to make and delicious"

Shaybe User ID: 5787314 75495
Reviewed Dec. 22, 2013

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

baranch User ID: 3028365 42447
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."

jesskate User ID: 1411456 21350
Reviewed Dec. 23, 2010

"great cookie."

lanlis User ID: 50822 48260
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!!"

mimika User ID: 1562780 19884
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!"

Pwallask User ID: 4667941 75489
Reviewed Dec. 11, 2009

"Easy to make...but make a lot as they go FAST!"

lightedway User ID: 4228023 75486
Reviewed Sep. 23, 2009

"This recipe is easy. I always have the ingredients on hand. They were truly loved at church fellowship. Make them anytime!


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