Split Seconds

Need a lacto ovo vegetarian hor d'oeuvre? Split Seconds could be an amazing recipe to try. This recipe serves 55 and costs 8 cents per serving. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 49 calories. 33 people were impressed by this recipe. This recipe from Olgas Flavor Factory requires preserves, vanillan extract, salt, and egg. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. Fruit Salad in Seconds, Banana Split, and Split-Second Shrimp are very similar to this recipe.

Servings: 55

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.Add the egg and vanilla. Mix to combine. In a medium bowl, mix the flour, baking powder and salt. Add to the butter mixture and mix just until combined. Do not over mix.Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x inch log. Make an indentation in the center of each log. Fill the center of each log with about 2 Tablespoons of jam. I usually use seedless raspberry jam, but any jam will work in this recipe.Bake in the preheated oven for 15-20 minutes, just until the edges are lightly golden.Cool the cookies for about 10 minutes and then cut them on a diagonal into inch pieces.

 

Step by step:

1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper for easier cleanup later, or you can just use an ungreased cookie sheet.Cream the butter and sugar together in a large bowl until light and fluffy using a standing mixer with a paddle attachment or a hand mixer. You can even make this batter by hand, but you will have to beat it for a long time.

2. Add the egg and vanilla.

3. Mix to combine. In a medium bowl, mix the flour, baking powder and salt.

4. Add to the butter mixture and mix just until combined. Do not over mix.Divide the batter into 4 pieces. On a lightly floured surface, or right on the cookie sheet, shape each piece of dough into a 12 inches x inch log. Make an indentation in the center of each log. Fill the center of each log with about 2 Tablespoons of jam. I usually use seedless raspberry jam, but any jam will work in this recipe.

5. Bake in the preheated oven for 15-20 minutes, just until the edges are lightly golden.Cool the cookies for about 10 minutes and then cut them on a diagonal into inch pieces.

Nutrition Information:

covered percent of daily need