Wednesday, March 9, 2011

Split Second Cookies, Shortbread and Jam

Remember my post about Brent getting a breakfast basket for his Birthday from our daughter and son in law not to long ago?

Well, in the basket were a bunch of jars of jam. I was looking at them the other day and was trying to think of ways to use jam other than just on toast. That's when I remembered seeing a recipe for Split Second Cookies in one of my Taste of Home Cookbooks.

Well..they were very quick to make, but did take more time than a split second! They were also REALLY good. Shortbread cookies with jam... so rich and buttery!

 Brent declared them all his... as the jam was his to begin with. I did sneak one though, and I will definitely be making these cookies more often!

Split Second Cookies

3/4 c. butter, softened
2/3 c. sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. raspberry jam

In a large mixing bowl, cream the butter and sugar. Add egg and vanilla. Combine the dry ingredients and stir all together.

Divide the dough into 4 equal parts. Shape each one into a 12 in. x 3/4 in roll. Place them 4 in. apart on two greased cookie sheets. Make a 1/2 in. indention down the center of the logs and fill with jam. {I used a handle form a wooden spoon.}

Bake at 350 for 15-20 min. until lightly browned. Cool 2 minutes and cut into diagonal shaped cookies. Remove to wire racks to cool.


Pam said...

They definitely look rich and buttery and I'd love to have one right now. Thanks for the recipe!

Katerina said...

They look totally decadent! I love them!

Avril said...

Beautiful cookies Laurie!

Anonymous said...

I love your blog. I am making these today!