Raspberry Split Seconds

Raspberry Split Seconds

13
KIMBERLY S. SZLUCHA WENNBERG 0

"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."
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Ingredients

35 m servings 63 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.

Reviews

13
  1. 19 Ratings

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Most helpful positive review

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 perio...

Most helpful critical review

Really not a fan of this recipe. The cookie does not taste like anything. There are way better recipes like this on this site. Will not be making this one again.

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 perio...

These are great! I doubled them and added double the almond extract. When I rolled them out I rolled them in powdered sugar. Everything in this I always have on hand so it was really quick and ...

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!

These were very easy to make and very delicious. I think the taste is more like shortbread than a cookie. I used strawberry jam instead of raspberry and they were great. Also I let the dough chi...

Super easy and delicious AND low calorie! :D

These are very much like the ones my mom made when I was growing up. FYI, though---these are very sweet. These brought back fond memories.

This is one of my favourite recipes! I learned it from my grandmother and enjoy baking it as often as possible. This recipe is nearly exact to the one that I have in my written cookbook. Thank ...

Really not a fan of this recipe. The cookie does not taste like anything. There are way better recipes like this on this site. Will not be making this one again.

Quick, easy and tasty! I used wild berry instead of raspberry.