Raspberry Split Seconds

Raspberry Split Seconds

13
KIMBERLY S. SZLUCHA WENNBERG 0

"Yet another version of the classic 1954 recipe. Sugar cookie dough filled with jam and baked in strips. Then they are cut into cookies. Use your favorite flavor of preserves."

Ingredients 35 m {{adjustedServings}} servings 63 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
  3. Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.
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Reviews 13

  1. 19 Ratings

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BLUEGYPSY21
10/28/2006

These are SO easy. And, I use Splenda instead of sugar and sugar free jams (blackberry & strawberry are great!) Just keep in fridge any that remain because they won't fair well for long periods of time without refrigeration.

ALLINMARCH
10/13/2009

These are great! I doubled them and added double the almond extract. When I rolled them out I rolled them in powdered sugar. Everything in this I always have on hand so it was really quick and easy!!

AverysMom2007
12/24/2008

I made these but I made them into balls and did a thumb indentation and filled it with the jam! Awesome! Next time I want to use Strawberry -- something different! They will be a fav I know!