Gluten-Free Split Seconds Cookie (Edit recipe)

stillwoodkitchen

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A sweet shortbread like cookie filled with your favorite jam. Can be made using regular or gluten-free flour.

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Original recipe

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 6

Ingredients

.667 cup Granulated White Sugar
.75 cup Butter, Unsalted, softened
2 tsp Vanilla Extract
2 cups Gluten-Free Flour, Can sub in regular all-purpose flour
.5 tsp Xanthan Gum, (if GF flour does not have it blended in already)
1 Egg
.5 tsp Baking Powder
.5 cup Triple Berry Jam, I use 3 different flavors that total a 1/2 cup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350°F. Line 2 baking sheets with parchment paper.
If using different jam flavors, grab 3 small bowls and 3 spoons and add a bit of jam (about 2 Tbsp) to each bowl. Stir the jam to loosen it up a bit, then set aside.
In a mixing bowl beat butter and sugar until light and fluffy.
Add vanilla and eggs. Mix well.
Gradually add flour and baking powder. Mix well.
Lightly sprinkle flour on countertop.
Divide the dough into four equal parts.
Roll the dough into a long rope about 15 inches long and place it on a baking sheet lined with parchment paper. I usually place two ropes per baking sheet as they will spread some.
Gently make an indentation halfway through the dough using the tip of a wooden spoon or other utensil.
Add jam down the center of each rope, being careful not to over fill the indentation. You will only use a small amount in the indentation
Bake 15-20 min until lightly golden. The jam may run a bit, this is normal.
Once cooked, remove and cool slightly. Then cut on the diagonal while still a bit warm. Let cool completely.
Store in an airtight container 4-5 days.

Notes

Can be made using regular all-purpose flour. I like to use separate bowls for the jam so I do not contaminate the jam. If your dough seems too warm refrigerate after rolling into ropes for about 15 min. This prevents them from spreading too much.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	485
Fat:	24 g
Carbohydrates:	65 g
Protein:	11 g
Cholesterol:	60 g
Sodium:	26 mg
Fiber:	3 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.