Red jam-filled shortbread loaves come together quickly and then are sliced on the bias into 4 dozen cookies. Plenty to share!
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!
The buttery dough comes together rather quickly in the bowl of standing mixer.
Divide the dough in to four equal portions.
Working with one piece at a time, roll the dough under your palms to about 12-inches long. Repeat with the remaining pieces.
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.
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
Split Second Red Jam Cookies
- 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
- 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.