Split Second Cookies
User Reviews
5
Split Second Cookies
Description
These cookies start by creaming butter and sugar then incorporating egg and vanilla, followed by dry ingredients of flour, baking powder, and salt. The dough is shaped into logs with a thumb indentation filled generously with jam or a spread of choice. Baking softens the dough to a tender, buttery cookie with a flavorful, gooey filling in the center.
The diagonal slicing after partial cooling creates bite-sized cookie pieces revealing the jam or filling swirl inside. They have a subtle sweetness from the dough balanced by the fruity or chocolate filling. Their texture contrasts a soft crumb exterior and a moist center.
Split Second Cookies are suited to make ahead and store at room temperature or frozen, making them adaptable for entertaining or everyday snacking.
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt
- ⅔ cup butter softened
- ⅔ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- ½-⅔ cup jam or Nutella or pie filling or a mixture; choice of jam
Instructions
- Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- In a medium bow whisk together the flour, baking powder and salt. Set aside.
- In a large bowl or stand up mixer beat the butter and sugar for 3-4 minutes. Add the egg and vanilla and beat to combine, approximately 1 minute.
- Add the whisked ingredients to the creamed mixture and beat on low just to combine. Move the dough to a lightly floured flat surface, form into a ball, divide into 2 parts. Roll each part into a log approximately 10 inches (25cm) long. Place each log on the prepared cookie sheet.
- Make an indentation down the centre, lengthwise of each log, using either a spoon or your thumb. Fill the indentation with the jam, Nutella or even pie or fruit filling. Bake for approximately 15-20 minutes. The logs are done when the bottom of the log starts to turn a light golden. Remove from the oven, let sit 5-10 minutes. then cut with a sharp knife about ½-¾ inch (1 cm) diagonal slices. Move to a wire rack to cool completely before serving. Enjoy!
Notes
- Store the fully cooled cookies in an airtight container at room temperature for 3-5 days to maintain freshness.
- Cookies freeze well for up to 2 months; separate layers with parchment paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 39mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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