SPLIT-SECOND COOKIES
I love baking cookies, and this is a recipe I've used for many Christmases over the years. Raspberry jam makes these cookies flavorful and colorful.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- 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. , 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., 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 :
RASPBERRY SPLIT SECONDS
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.
Provided by KIMBERLY S. SZLUCHA WENNBERG
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 9.1 g, Cholesterol 10.7 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 23.5 mg, Sugar 4.9 g
SPLIT SECOND COOKIES
a good change from the traditional round cookie, this recangular shape cookie is filled with raspberry jam.
Provided by donna clark
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla, Combine the flour baking powder and salt, gradually add to the creamed mixture and mix well.
- 2. Divided the dough into 4 equal portions, shape each into 12-inch x 3/4 inch roll. Place 4 " apart on two gresed baking sheets. ( 2 on each sheet ) Make 1/2 inch depression down the center of each log , fill with jam, Bake at 350 for 15-20 minutes or until lightly browned. Cool for 2 minutes , Cut diagonally into 3/4 inch slices. remove to wire rack to cool.
SPLIT SECOND COOKIES
Steps:
- Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside. Whisk the measured flour, salt, and baking powder in a medium bowl to aerate and remove any lumps; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl. Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds. Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions. Using your hands, roll each portion into a 10-by-1-inch log. Carefully transfer 2 of the logs onto each prepared baking sheet. Using the handle of a wooden spoon, make a 1/2-inch-wide and 1/2-inch-deep trough in the center of each log, leaving a 1/2-inch border at each end. Place the jam in a piping bag or a resealable plastic bag (snip off one bottom corner of the plastic bag, if using) and pipe the jam into each of the troughs. Place both baking sheets in the oven and bake for 10 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookie logs are light golden brown around the bottom edges, about 10 to 12 minutes more. Place the baking sheets on wire racks and let the logs cool for 15 minutes. Pick up 1 of the parchment sheets and carefully transfer the two logs to a cutting board. Cut each log on the diagonal into 1-inch-wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Let the cookies cool completely
SPLIT SECOND COOKIES
This is from "Pillsbury Bake-off". I made these last several years for cookie swap & Christmas platter. Very light shortbread type cookie with your choice of preserves.
Provided by Lynn Garrett
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Line 2 cookie sheets with parchment paper & set aside. Cream sugar, butter or margarine, vanilla, & egg until fluffy. Add flour & baking powder- mix well.
- 2. Divide dough into 4 equal parts. Shape each into 12" x 3/4" roll and place 2 each on lined cookie sheet. Indent center of each & fill with your favorite preserves.
- 3. Bake, 1 cookie sheet at a time, 15-20 minutes or until lightly golden brown. Cool slightly. Cut each log into 12 diagonal cookies.
SPLIT - SECOND COOKIES
Super easy and quick to make. I think this came from a TOH insert. I have made these cookies alot sice I first got this recipe. They are easy to make just form into logs and slice after baking. And you get 40- 50 cookies depending on how big a slice you cut. You can use any jam of your coice.
Provided by MARIA MAC
Categories Dessert
Time 35m
Yield 50 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl cream butter and sugar.
- Add eggs and vanilla, mix well.
- Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
- Divide dough into 4 equal portions; shape each into 12 x 3/4- in log.
- Place 4 in apart on greased baking sheets.
- Make a 1/2 in depression down center of logs; fill with jam.
- Bake at 350 for 15-20 minutes or until lightly browned.
- Cool for 2 minutes; cut diagonally into 3/4 inches slices. Remove to wire rack to cool completely.
Nutrition Facts : Calories 60.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 11.6, Sodium 48.7, Carbohydrate 8, Fiber 0.2, Sugar 3.7, Protein 0.7
More about "split second cookies recipes"
SHORTBREAD COOKIES WITH JAM (SPLIT-SECOND COOKIES)
From olgasflavorfactory.com
5/5 (4)Total Time 1 hrCategory Dessert
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.
- Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.
- Add the egg and vanilla. Mix to combine. In a medium bowl, mix the flour, baking powder and salt. Add to the butter mixture and mix just until combined. Do not over mix.
- Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x 3/4 inch log.
SPLIT SECONDS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (22)Category DessertServings 48Total Time 1 hr 15 mins
- Heat oven to 350°F. In large bowl with electric mixer, beat sugar and butter on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Add flour and baking powder; beat on low speed until dough forms.
- Divide dough into 4 equal portions. On lightly floured surface, shape each portion into 12x3/4-inch roll; place on ungreased cookie sheets. With handle of wooden spoon or finger, make indentation about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each with 2 tablespoons jelly.
- Bake 15 to 20 minutes or until light golden brown. Cool slightly, 3 to 5 minutes. Cut each baked roll diagonally into 12 cookies; remove from cookie sheets.
JAM DIAGONALS {SPLIT SECOND COOKIES} | LEIGH ANNE WILKES
From yourhomebasedmom.com
Estimated Reading Time 4 mins
SPLIT SECONDS COOKIES - THE MIDNIGHT BAKER
From bakeatmidnite.com
SPLIT-SECOND JAM COOKIES - NEW ENGLAND TODAY
From newengland.com
SPLIT-SECOND JAMMIES COOKIES - HIGHALTITUDEBAKES.COM
From highaltitudebakes.com
SPLIT SECOND COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
Ratings 11Calories 99 per servingCategory Dessert, Snack
WWW.ALLRECIPES.COM
SPLIT SECOND COOKIES - RECIPE - COOKS.COM
From cooks.com
SPLIT SECOND COOKIES - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
WWW.TASTEOFHOME.COM
SPLIT SECOND RED JAM COOKIES - SPRINKLE BAKES
From sprinklebakes.com
SPLIT SECOND COOKIE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
SPLIT-SECOND COOKIES RECIPE: HOW TO MAKE IT
SPLIT SECONDS | MRFOOD.COM
From mrfood.com
SPLIT-SECOND COOKIES - GREATIST
From greatist.com
SPLIT SECOND COOKIES - RECIPE - COOKS.COM
From cooks.com
You'll also love