"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." — KIMBERLY S. SZLUCHA WENNBERG
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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 periods of time without refrigeration.
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.
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 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 easy!!
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 chill in the frig for about 20 minutes before rolling it out.
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 you for posting it.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Split Seconds
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 24
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