Melt in your mouth Shortbread Cookies
I grew up knowing these cookies as split second cookies, but they are more commonly called Shortbread cookies with jam. I don’t know why the difference, but I love the name Split second cookies better than Shortbread cookies.
Sadly,the name of these cookies are not a representation of how long it takes to make them (split-second)- although they are pretty easy to make. But I think the reason for the alternate name is that once they are finished baking, they only last a split-second before they are all eaten! Oh, these are delicious! And with one simple ingredient alteration; you can have a large variety of different cookies to please just about anyone!
I originally got this recipe from my Cousin Tapria many years ago. I don’t know where she discovered it, but I do know that she brought these cookies to a family reunion a few years back and everyone was in a roar over them. So we all had to get a copy of the recipe.
After my first taste, I KNEW these would be the Santa Cookies this year!
They also make great cookies for the Christmas Treat plates!
As I mentioned, all you have to do is change one ingredient to make these completely unique for your family. The Jam center! Change out the Jam and you experience a whole new shortbread cookie log! The kids love choosing their own jams to add, and they can be great helpers by filling up the cookie with the jam or jellies.
Cream butter and sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl combine the flour, baking powder, and salt. Then gradually add the flour mixture to the butter mixture.
Use your other hand to help hold up the sides to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
- 3/4 c butter, softened
- 2/3 c sugar
- 1 egg
- 1 tsp vanilla
- 2 c flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Your favorite jam/jelly Spread
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
- Divide dough into four equal portions. (I doubled the recipe, so I was making 8 portions)
- Take each portion and roll it into a log the length of the Cookie sheet. You can fit up to 3-4 "logs" on a regular cookie sheet.
- Now make the cookie dough into a shape by placing your finger in the middle of the roll and indent the log.
- Use your other hand to help hold up the sides of the "canoe" to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
- Gently spoon your favorite Jam, Jelly or spread into the indention of the canoe.
- Be sure not to overfill or it will make a mess when baking or cutting.
- (I've used Strawberry-Rhubarb jam and Blueberry-Rhubarb jam for the Holiday treats. But it is also delicious with Strawberry, Raspberry, Peach, or Apricot jams, and even Apple butter. This is where your imagination will create your variety)
- Bake the cookies at 350 Degrees for 15-20 minutes or until lightly golden.
- Check at 15 min.
- When they are finished baking, remove from oven and let cool for 12 minutes.
- Then cut diagonally into 3/4-in slices.
- Remove to wire racks to cool completely.
Recipe originally published Dec 20, 2011, but has been recently updated after more testing.
Some favorite Jams we have used to fill these Shortbread Cookie logs include:
Peach Honey Jam
If you are more of a chocolate lover you can also try out our Chocolate cookies with Coconut/Chocolate Chip Cheesecake filling.
What Jam do you like in your Shortbread Cookies recipe?