Split Jam Cookies Recipes

SPLIT-SECOND COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam., Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.

SPLIT JAM COOKIES

Steps:

• Sift together flour, sugar, salt and baking powder.
• Cut in butter, unbeaten egg and vanilla.
• Form into dough. Place on lightly floured board.
• Divide into 4 equal parts. Shape into rolls 13" long x 3/4" thick. Place on ungreased cookie sheet 4" apart and 3" from edge.
• Make a depression with handle of knife about 1/3" deep lengthwise and down the center of each.
• Fill with red jelly or jam.
• Bake at 350° for 15-20 minutes.
• While warm, slice diagonally.

RASPBERRY SPLIT SECONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the batter until a soft dough forms. Divide into 4 pieces.
• Shape each piece of dough into a log about 12 inches long. Place on cookie sheet and flatten slightly. Using the round handle of a wooden spoon make an indention all the way down the center of each strip. Fill the indention with preserves.
• Bake for 15 to 20 minutes in the preheated oven. Cool slightly before slicing diagonally into 1 inch pieces.

JAM JAM COOKIES

Steps:

• Mix in order.
• Chill dough in fridge for about half an hour, as they roll out easier that way.
• Roll out and cut cookies in circles.
• Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
• Bake about 15 minutes in a 350° oven until golden brown.
• Yields about 24 cookies.

SPITZBUBEN (SWISS JAM COOKIES)

Steps:

• Beat the sugar and butter together until light and fluffy.
• Beat in the almond meal and vanilla flavouring and the white of 1 egg.
• Add the flour and knead until smooth.
• Chill dough in the refrigerator for 1-2 hours.
• Preheat over to 325 degrees.
• Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
• Cut with small round, star, or diamond-shaped cookie cutters.
• Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
• Place all the cookies on lightly buttered and floured cookie sheets.
• Bake for 12-15 minutes, until golden.
• Remove cookies from the baking sheet and let cool.
• Spread the cookies without a "window" with fruit jam.
• Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

ITALIAN JAM COOKIES

Steps:

• Preheat oven to 350°F.
• Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
• Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
• Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
• Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
• Bake for 25 minutes or until golden in colour.
• Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
• Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
• Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.