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Split-Second Cookies

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup raspberry jam

Directions

  • 1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
  • 2. Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam.
  • 3. Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.

Nutrition Facts

1 cookie: 50 calories, 2g fat (1g saturated fat), 9mg cholesterol, 43mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

Reviews

Average Rating: 4.823529
  • Ann
    Dec 5, 2018
    My mom's friend, Maryann Fellows (nee Olsson), won a new kitchen from Pillsbury for developing this recipe and entering it into their contest in 1954. It says Robert as the entrant, but I'm sure back then she entered as Mrs. Robert Fellows. She was a native of Sweden who came to America in the late 1940s. Her original recipe calls for raspberry jam, but any jelly or preserve will be delicious I'm sure. We just always make it the way Mrs. Fellows did. I bet if she had access to lingonberry jam at the time, she might have considered using that as it is such a traditional Swedish flavor. These are so fast to make and fly off of the plate every time I cook them. Thank you Mrs. Fellows! We will always remember you for your delicious cookies.
  • ToniHudson
    Nov 7, 2018
    These cookies are easy to make and always a hit with family and friends!
  • 2124arizona
    Jun 22, 2017

    These cookies are easy to make and big on flavor!!

  • mamaknowsbest
    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
    Dec 8, 2014

    Easy to make and delicious

  • Shaybe
    Dec 31, 1969

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

  • baranch
    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
    Dec 18, 2010

    great cookie.

  • lanlis
    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
    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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