Raspberry Split Seconds11 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by KIMBERLY S. SZLUCHA WENNBERG
Original recipe yields 4 dozen cookies
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.
Amount Per Serving (48 total)
- 63 cal
- 2.7 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 ..." See moretime without refrigeration."
"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!..." See more"
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