Recipe by KIMBERLY S. SZLUCHA WENNBERG
"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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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.
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!!
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 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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