Gluten-Free Split Seconds Cookie
A sweet cookie filled with your favorite jam.
Ingredients
- 2/3 Cup Sugar
- 3/4 Cup Butter, softened
- 2 Tsp Vanilla Extract
- 2 Cups GF Flour Can use regular flour if not gluten-free
- 1/2 Tsp Xanthan Gum if GF flour does not have it blended in already
- 1 Egg
- 1/2 Tsp Baking Powder
- 1/2 Cup Favorite Jam I use 3 different flavors that total 1/2 cup
Instructions
- Pre-heat oven to 350°F. Line 2 baking sheets with parchment paper.
- 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.
- 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 diagnol 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.
Nutrition
Serving: 1ServingCalories: 775kcalCarbohydrates: 107gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 132mgSodium: 397mgPotassium: 63mgFiber: 7gSugar: 56gVitamin A: 1123IUVitamin C: 4mgCalcium: 95mgIron: 3mg
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