A couple of years ago, I found a recipe for Split-Second Cookies in my Taste of Home Cookbook. Ever since, it’s been a family favorite. This year I decided to switch it up a little and adapt it to a holiday cookie. Now….these cookies were supposed to be snowflakes. I even used a snowflake cookie cutter, but they still ended up looking like flowers.:) I guess you could just call them Christmas Flower Cookies….but either way, they have a deliciously buttery taste. Enjoy!
- 1 1/2 cups butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 tsp vanilla
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2/3 cup homemade blackberry jam (or whatever flavor you prefer)
- 1/3 cup powdered sugar
Cream butter and sugar; then beat in eggs and vanilla. Sift the flour, baking powder, and salt, gradually adding to creamed mixure. Mix well. Let dough chill in refrigerator for at least an hour.
Remove dough, small portions at a time, and roll out on floured surface to about 3/4 inch thick. Use snowflake cookie cutter to cut out cookies. After placing on cookie sheet, use your index finger to press center down; then add a dollop of jam to center of each cookie. Bake at 350 degrees for 15-17 minutes; they will turn slightly golden. Remove from cookie sheet and dust with powdered sugar.
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