Split-Second Cookies

You've probably seen these treats before on a Christmas cookie platter.  I never knew what they were called until recently when I found a recipe online.  Good thing too because they've become a new favorite!

If you're a fan of jam thumbprints then you'll definitely love split-seconds.  In fact, you may even like them better because they are so simple to make.  

Split-Second Cookies

12 tablespoons unsalted butter, room temperature

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 cup smooth jam (whichever flavor you like)

1 cup powdered sugar (for water icing)

 

Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.

Whisk the measured flour, salt, and baking powder in a medium bowl to aerate and remove any lumps; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl.

Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds.  Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions.  Using your hands, roll each portion into a 10-by-1-inch log. Carefully transfer 2 of the logs onto each prepared baking sheet.

Using the handle of a wooden spoon, make a 1/2-inch-wide and 1/2-inch-deep trough in the center of each log, leaving a 1/2-inch border at each end.  Place the jam in a piping bag or a resealable plastic bag (snip off one bottom corner of the plastic bag, if using) and pipe the jam into each of the troughs.

Place both baking sheets in the oven and bake for 10 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookie logs are light golden brown around the bottom edges, about 10 to 12 minutes more. Place the baking sheets on wire racks and let the logs cool.

Whiles cookies are cooling place the powdered sugar in a small bowl and whisk in a teaspoon of water.  Add more water, a little at a time, and whisk until you get a runny consistency.  Pour icing in to a plastic sandwich bag and snip off one corner.  Drizzle icing quickly over the cookies.  Let icing dry completely, about 1 hour.

Pick up 1 of the parchment sheets and carefully transfer the two logs to a cutting board. Cut each log on the diagonal into 1-inch-wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Store in an airtight container for up to 5 days.