Split Second Red Jam Cookies

Red jam-filled shortbread loaves come together quickly and then are sliced on the bias into 4 dozen cookies. Plenty to share!

Split Second Red Jam Cookies

There’s something about these cookies that feels delightfully old fashioned. Maybe it’s the unfussy way the dough is patted out into long batons and cut on the bias, or maybe it’s that they taste like buttery shortbread which is indeed a very old type of cookie.

The recipe is simple, though it takes a little longer than their ‘split second’ name implies. I think the moniker refers to how much time it takes to cut the dough into cookies – or maybe how long it takes to eat them!

Split Second Red Jam Cookies

The buttery dough comes together rather quickly in the bowl of standing mixer.

Split Second Red Jam Cookies

Divide the dough in to four equal portions. 

Split Second Red Jam Cookies

Working with one piece at a time, roll the dough under your palms to about 12-inches long. Repeat with the remaining pieces.

Split Second Red Jam Cookies

Place the batons on cookie sheets lined with parchment. Use the handle of a wooden spoon to create a depression in the center of each baton. Now- fill with jam! You can fill them with any kind you’d like, but I love using lingonberry jam, which is of Scandinavian origin and my personal favorite wintertime flavor. Any bright red jam such as red raspberry, strawberry, or cranberry will look beautiful on a holiday cookie tray.

Split Second Red Jam Cookies

This recipe makes about 4 dozen cookies, so it’s great to make for cookie exchanges and other big gatherings when high yield is needed. These keep well when stored in a tin, so that’s exactly how I give them – in a festive holiday tin or other airtight container.

Want more giftable goodies? 

Last year’s sixth day advent recipe was 

Scandinavian Kransekake!

 Kransekake

Split Second Red Jam Cookies

Heather Baird
Red jam-filled shortbread loaves come together quickly and then are sliced on the bias into 4 dozen cookies. Plenty to share!
No ratings yet
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
 
 

  • 12 tablespoons unsalted butter softened
  • 2/3 cup 130g granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons 255g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup 170g lingonberry jam
  • 1 cup 115g powdered sugar
  • 1 tablespoons milk or cream

Instructions
 

  • Preheat oven to 350°F. Cover two large baking sheets with parchment paper.
  • Beat the butter and sugar on medium speed in the bowl of a standing mixer. Add the egg and vanilla; beat again. Scrape down the sides of the mixing bowl with a large spatula. Add the flour, baking powder and salt. Mix until just combined. Turn the dough out onto a flour-dusted work surface and knead briefly. Shape dough into a ball.
  • Divide the dough ball into four equal portions. Roll each portion under your palms to a baton 12-inches in length. Place two batons, well-spaced, on each baking sheet. Use the handle of a wooden spoon to make an indention down the centers of each baton. Fill each depression with jam.
  • Bake each pan for 15-20 minutes, or until the dough is puffed and fragrant with light brown edges. Cool for 5 minutes then cut each baton diagonally into 1-inch slices. Cool completely on wire racks.
  • In a small bowl stir together the sugar and milk. Pipe or drizzle the glaze over the cookies. Let stand until set, about 1 hour.
  • Store in airtight containers or gift in a large festive holiday tin.
Keyword butter cookie dough, lingonberryjam
Tried this recipe?Let us know how it was!
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Unknown
Unknown
4 years ago

oh yum, I NEED to make these!

Rachael xx.

theteacozykitchen.blogspot.co.uk

Adam
Adam
4 years ago

i'll try.

Unknown
Unknown
4 years ago
Unknown
Unknown
4 years ago

I'm surprised they're cut onto individual cookies after baking. Am I reading that correctly? If they were baked again it would almost be biscotti. Wonder how they would be? I may rebake a couple just to see.

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi Pamela,

After the cookie 'loaves' are baked, they are cut into slices and not baked a second time. They are soft and lovely, something akin to shortbread but slightly softer. I agree, they almost look like biscotti. Let me know how you fare with baking them a second time.

ksimon46
ksimon46
4 years ago

I have made these cookies for several years but I use the end of a wooden spoon to make holes in the logs. Your way looks alot easier. Thanks for posting this recipe.

Unknown
Unknown
4 years ago

Hi
The cookies look amazing.
Can you write how much is 12 tablespoons of butter in grams? thanks

Heather Baird
Heather Baird
4 years ago
Reply to  Unknown

Hi! Thank you. 170 grams!

Tracy | Pale Yellow
Tracy | Pale Yellow
4 years ago

I love the idea of these cookies, like thumbprints but less work! They are so pretty!

Jessica Gavin
Jessica Gavin
4 years ago

Yum, these look delicious! 🙂

MH :)
MH :)
4 years ago

Thanks!! These were the hit of my Christmas cookie plate!! Used strawberry butter and lime curd in different batons for a holiday look. SO tasty!!!