Split Second Cookies

Split-Second Cookies are buttery shortbread cookies filled with jam. They’re called split-second cookies because they’re very easy and super quick to make. The dough is ready in minutes, and you don’t have to chill it. You can use any flavor jam you like to fill them, and the baked cookies are freezer-friendly.

With a name like “split second,” you know these shortbread cookies must be easy to make. And they are – they’re a cookie recipe I’ve been making for years because they really are so simple.

They’re a type of shortbread, and the best part is that you don’t have to chill the dough. It’s an easy mix-and-bake recipe. The dough is formed into logs, and you fill them with jam before baking. Once they’re done, you slice the logs into cookies. They’re like thumbprint cookies, but instead of round, they are cut on a diagonal giving them a pretty shape.

These split second cookies are a great anytime cookie, but with a festive raspberry or strawberry jam, they are great for Christmas, too. Plus, you can freeze them if you want to stock your freezer with delicious, easy cookies.

The buttery texture of the cookies with the sweet and bright jam filling is such a great match. If you are making a holiday cookie plate or just want a fantastic cookie recipe, you need to try them.

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Softened butter
• Granulated sugar
• Large egg
• Vanilla
• Jam

Instructions

Preheat oven to 350°F (180°C) and line a large cookie sheet with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl. Set the dry flour mixture aside.

In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the butter and sugar for three to four minutes. Add the egg and vanilla and beat the mixture for one minute. Scrape the sides of the bowl as needed.

Add the dry ingredients to the butter mixture and beat at low speed until the dough forms. Transfer the dough to a lightly floured work surface or cutting board and form it into a ball. 

Divide the ball in half and roll each into a log approximately ten inches (25cm) long. Place the logs of dough on the prepared baking sheet.

Make an indentation down the center of each log. Fill the indentation with jam.

Bake the filled logs for 15 to 20 minutes. They are done when the bottom edges are light golden brown.

Cool the cookie logs for five to ten minutes on the trays and then cut them into 1/2 to 3/4 inch diagonal slices. Place the cookies on a wire rack to cool completely before serving.

Recipe Tips

For the jam, use your favorite flavor. Or, you can use pie filling or another fruit filling or of course like me a little Nutella.

Once the cookies are cool, store them in an airtight container. They will keep well for three to five days at room temperature.

Or you can freeze them for up to two months.

I love these cookies with their jammy center. They might take a little longer than a split second, but they’re definitely an easy cookie to make. Enjoy!

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