Classic Raspberry Split Seconds (Jam Diagonals)

  

My father is crazy about any kind of cookie with Jam in or on it.  Actually everyone in my family is.  This classic recipe for raspberry split second cookies, also known as jam diagonals is an old family favorite. 

Basically what they are is a bar version of a traditional thumbprint cookie.  Instead of rolling the sugar cookie dough into balls and filling them, you bake the dough as four logs, which are filled, baked and then cut into diagonal slices. 

I decided to bake some for my father for Father's Day because I knew that he would enjoy them.   We consider ourselves very fortunate to still be able to spoil him at the ripe old age of 88.   I just know he is going to love, LOVE these delicious cookies! 

 

This is an old, old recipe hailing back to the 1950's. I believe it was a winner in one of the bake-off contests, but I am not sure.

In any case, it has always been a sure fire winner in my family!  It is a favorite cookie that I baked often for my children when they were growing up. Not only did my children love them, but I also loved them as well.

Part of that, for me anyways, was the ease at which they could be put together.  There wasn't a lot of faffing about with having to roll out dough or balls.

You just rolled the simple sugar cookie dough into long ropes (12 inches), flattened them lightly on a baking sheet,  and then made a  indentation down the center of each rope. 

The handle of a wooden spoon or a chopstick is the ideal tool to do this with! 

 

The indentations were filled with jam and then you baked the whole lot all at once.   Easy peasy, lemon squeasy.

Once baked you let them cool a bit and then lickety split, you cut them diagonally into individual cookies.  This is the fastest way known to man to get 4 dozen cookies!

If you can think of a quicker way, I'll take my hat off to you!!  I like to use a pizza cutter to cut mine into slices.  It works like a charm.

Another reason I liked them was because they were a great way to use up bits and bobs of jam left in the bottoms of jam jars.  Although Raspberry jam is traditional, you can use any kind of jam that you like in these delicious cookies!

 

Through the years I have made a few variations on this same theme, for holidays and such. Each one of them being delicious in their own right. 

HOLIDAY SPLIT SECONDS - In this version I spiced the sugar cookie dough with some cinnamon and then spooned spiced and fruity mincemeat down the centers. 

LEMON & GINGER DIAGONALS - This version has candied ginger in the dough and it filled with a lush lemon curd.  If you are a fan of lemon ginger goodies, then these will please you to no end!

 

They really are quite versatile. I have even grated white cheddar into the dough, replacing some of the butter and then spooned crabapple jelly down the centers.  Delicious!

At Christmas it is fun to alternate the centers with green mint jelly down some logs and then red jam down the others.   Very festive!

 

WHAT YOU NEED TO MAKE CLASSIC RASPBERRY SPLIT SECONDS

Another thing I really love about these cookies is that I always, always, always have what I need in the house to make them!

• 2/3 cup (151g) butter, softened
• 2/3 cup (126g) granulated sugar
• 1 large free range egg, beaten
• 2 tsp vanilla extract
• 2 cups (280g) plain all purpose flour
• 1/2 tsp baking powder
• raspberry preserves

To glaze:

• 1 cup (130g) icing sugar
• 1 TBS lemon juice, or as needed to thin

 

As I said, you can use any kind of jam you enjoy, but raspberry is the more traditional flavor used.   I always only ever use butter in these, never margarine.

The glaze is my own addition. The original cookie did not have  a glaze, but I think a glaze always adds a special something to a cookie like this, especially when you are making them for special occasions!

 

HOW TO MAKE CLASSIC RASPBERRY SPLIT SECONDS 

It really could not be quicker or easier!  Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.

Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.

Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.

Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.

 

Spoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.

Bake in the preheated oven for 15 to 20 minutes. Cool slightly.

Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs. Using a sharp knife or pizza cutter, cut into 1 inch diagonals.

Store in an airtight container.

Another reason why these might have been called Split Seconds could be that as well as being very quick to make, they also have a habit of disappearing quickly!!!  

Be forewarned. You are going to want to eat more than your own fair share of these delicious cookies!  That's why its good to make them as a gift to give away.  A pleasure shared is doubled as they say!  

Seriously these are incredibly delicious cookies. I hope that my father enjoys them!  I predict that he will!

Raspberry Split Seconds

Yield: 4 dozen

Author: Marie Rayner

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A true classic recipe from the 1950's. Sugar cookie dough filled with jam, baked in strips, glazed and then cut into diagonals. Quick, easy and delicious!

Ingredients

• 2/3 cup (151g) butter, softened
• 2/3 cup (126g) granulated sugar
• 1 large free range egg, beaten
• 2 tsp vanilla extract
• 2 cups (280g) plain all purpose flour
• 1/2 tsp baking powder
• raspberry preserves

To glaze:

• 1 cup (130g) icing sugar
• 1 TBS lemon juice, or as needed to thin

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
2. Cream the butter and sugar together in a bowl until smooth. Beat in the egg and vanilla.
3. Sift the flour and baking powder together and then stir this mixture into the creamed mixture until you have a soft dough. Divide into 4 equal pieces.
4. Shape each piece into a log which is 12 inches long. Place well spaced apart on the baking sheet. Flatten slightly. Use the handle of a wooden spoon or a chopstick to make an indentation down the length of each log of batter.
5. Spoon preserves into the indentation of each log. Do not over fill as jam expands when it heats and you will end up with a mess.
6. Bake in the preheated oven for 15 to 20 minutes. Cool slightly,
7. Whisk the icing sugar together with the lemon juice until smooth and just thin enough to drizzle. Drizzle decoratively over the cookie logs.
8. Using a sharp knife or pizza cutter, cut into 1 inch diagonals.
9. Store in an airtight container.

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