Split Second Cookies
Delightfully simple and irresistibly sweet, Split Second Cookies are the ultimate treat for busy bakers who crave homemade goodness with minimal effort. These buttery, tender cookies are filled with a vibrant ribbon of fruit preserves or jam—whether you choose raspberry, apricot, or strawberry, the result is melt-in-your-mouth perfection. Ready in just 30 minutes, this quick and easy recipe involves crafting soft dough into slender logs, creating a shallow groove, and generously filling it with jam before baking to golden perfection. Perfect for holiday cookie trays, afternoon tea, or everyday snacking, these slice-and-serve beauties are as eye-catching as they are delicious. With minimal ingredients, a fun assembly process, and universal appeal, these classic cookies will become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.6667 cup granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup fruit preserves or jam (such as raspberry, apricot, or strawberry)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy.
Add the egg and vanilla extract to the bowl and beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into four equal portions. Roll each portion into a log about 10-12 inches long and 3/4 inch thick.
Place the logs onto the prepared baking sheets, spacing them several inches apart. Using the handle of a wooden spoon or your finger, press a shallow trench down the center of each log, being careful not to go all the way through to the bottom.
Fill each trench with your choice of fruit preserves or jam, spreading it evenly along the groove.
Bake the logs in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheets from the oven and let the logs cool for 5-10 minutes. While still warm, cut each log diagonally into 3/4-inch slices.
Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.1 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
