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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, trace fiber), 1g protein

Reviews for Split-Second Cookies

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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!"

Reviewed Dec. 8, 2014

"Easy to make and delicious"

Reviewed Dec. 22, 2013

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

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."

Reviewed Dec. 23, 2010

"great cookie."

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!!"

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!"

Reviewed Dec. 11, 2009

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

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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