Split Seconds are tender, buttery shortbread cookies with jam in the center. They are so soft, they just melt in your mouth. Not only are they so tasty, but they are one of the easiest cookies to make.
During the weeks before Christmas, the smell of baking cookies wafts through most houses, there are cookie exchange parties and lots of treats in offices. Even families that hardly ever bake during the rest of the year, find themselves congregating in the kitchen and pulling out the butter, flour and eggs. We’ve all seen the sappy commercials and cheesy Christmas movies with a grandma in the kitchen baking with her grandkids and all the other similar scenes. It’s so predictable, but gives you a cozy, warm feeling anyway:). I’m such a sucker for corny things like that.
We always baked many, many Christmas cookies in our family and would give them away and munch on them ourselves all Christmas season. There are some cookies that we only bake around the holidays, but there are others that we make over and over again all year long.
This recipe was given to me by my cousin, Veronika. She and I were best friends growing up. We had so much in common and cooking and baking was one of them. Unfortunately, their family moved to Minnesota when we were still small, so I was devastated that my kindred spirit was miles away. Anyway, one Thanksgiving a few years ago, we had a family reunion in Minnesota and while we were there, Veronika made a batch of these cookies. I knew I needed to have the recipe as soon as I put one in my mouth. Ever since then, this has been a favorite to make all year long.
Since then, I have found out that this is a very popular recipe all over the country. Taste of Home has the same recipe on their website, and there are many other versions of these cookies. They are the best tender, buttery cookies and take only minutes to make. Thanks for the great recipe, Veronika!
3/4 cup butter, softened to room temperature
2/3 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raspberry jelly or preserves (or any kind of jam that you like)
Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.
Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x 3/4 inch log. Make an indentation in the center of each log, using your finger or the back of a wooden spoon.
- 3/4 cup butter softened to room temperature
- 2/3 cup sugar
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry jelly or preserves or any kind of jam that you like
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.
- Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.
- Add the egg and vanilla. Mix to combine. In a medium bowl, mix the flour, baking powder and salt. Add to the butter mixture and mix just until combined. Do not over mix.
- Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x 3/4 inch log.
- Make an indentation in the center of each log. Fill the center of each log with about 2 Tablespoons of jam. I usually use seedless raspberry jam, but any jam will work in this recipe.
- Bake in the preheated oven for 15-20 minutes, just until the edges are lightly golden.
- Cool the cookies for about 10 minutes and then cut them on a diagonal into 3/4 inch pieces.