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Split Seconds Cookies
Split seconds cookies are a delicious version of thumbprint cookies. A soft, cake-like cookie filled with jam.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
desserts
Cuisine:
American
Keyword:
cookies, jam cookie, split seconds cookies, thumbprint cookies
Servings:
48
cookies
Calories:
63
kcal
Author:
Judith Hannemann
Ingredients
3/4
cup
butter
softened
2/3
cup
sugar
1
egg
1
tsp
almond extract
OR vanilla extract
2
cups
flour
see NOTES
1/2
tsp
baking powder
1/2
tsp
salt
1/3
cup
red jam
raspberry, strawberry, etc.
Instructions
Prepare 2 cookie sheets by lining each with parchment paper. Preheat oven to 375 degrees F.
Cream butter and sugar together in a large bowl. Beat in the egg and extract.
In a separate bowl, combine flour, baking powder and salt; mix well.
Gradually add the flour mixture to the creamed mixture, combining well.
Divide dough into 4 portions and roll each portion into a 12 x 3/4-inch log.
Place 2 logs on each cookie sheet about 4-inches apart.
Make a 1/2-inch depression down the center of each log. Fill each depression with red jam.
Bake for 10-15 minutes or until cookies just begin to get golden around the edges. Cool for 5 minutes then cut into 1-inch diagonals.
Notes
Use “dip & sweep” method for measuring the flour. I’ve made these countless times and dip & sweep produces the nicest looking cookies.
Nutrition
Serving:
1
cookie
|
Calories:
63
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
52
mg
|
Potassium:
15
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
94
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg