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Jam Diagonals, also know as Split Second Cookies, are a fun version of a thumbprint cookie with a shortbread crust filled with your favorite flavor of jam. Then just drizzle with a lemon flavored glaze.
Why You’ll Love This Recipe!
Jam Diagonals or Split Second Cookies are an oldie but a goodie. The recipe comes from the mid 1950’s and was a winner in the Pillsbury Bake Off.
I first had this cookie at a luncheon I attended several years ago. After I ate one of them I decided I just needed to stay right there in the kitchen, within easy reach of the Jam Diagonals. Let’s just say I ate more than my fair share!
I’m not sure why they are called split second cookies, but my guess is they were a cookie that you had the ingredients on hand and could whip up a batch in a hurry. But I think they are called that because they disappear in a split second! I have also heard them referred to as Raspberry Ribbon cookies
Ingredients Needed
- Butter I use salted butter
- Sugar, granulated sugar and powdered sugar
- Egg
- Vanilla extract
- Salt
- Flour I use unbleached all purpose flour
- Raspberry jam. You can also use strawberry or whatever your favorite flavor. My favorite brand of store bought jam is Bonne Maman.
- Fresh Lemon Juice
How to Make Jam Diagonals
- Cream butter and sugar together in the bowl of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer.
- Add in egg, vanilla until creamy and fluffy
- Gradually stir in flour and salt until blended.
- Divide dough into fourths.
- On a lightly floured surface, with hands, roll each fourth into a 9″ rope.
- Place cookie logs 3″ apart on greased or parchment paper lined baking sheet.
- With thumb, index finger or the round handle of large wooden spoon, make 1/2″ depression down center of the entire length of each logs. (They will flatten to about 1″ wide strips).
- Fill depressions with jam, using a small spoon. Don’t over fill with jam as it will run over the edges and then the cookies don’t look as pretty.
- Bake in a preheated 350 degree oven for 12-15 minutes or until golden brown around the edges.
- Cool on cookie sheet.
- For glaze, blend powdered sugar and lemon juice until smooth in a small bowl and carefully drizzle glaze over jam.
- As soon as frosting is set, cut each piece diagonally into 12 piece.
They are a pretty, dainty little cookie and believe me you are going to eat more than one! And they would make a lovely little tea cookie too or a wonderful addition to a Christmas cookie plate and a fun Valentine treat. They are pretty much perfect anytime!
Frequently Asked Questions
Can I use a different flavor of jam?
Yes! You can use any flavor you like, you can even use homemade jam. Other flavors you might enjoy are strawberry, apricot, peach, fig, blueberry or blackberry. You could even fill them with lemon curd.
What is the best way to store jam diagonals?
My guess is you won’t have any leftover but if you do, keep them stored in an airtight container at room temperature for 3-4 days. To extend the time, keep the container stored in the refrigerator for up to a week. They can also be frozen for up to a month, the jam in the cookies shortens the freeze time because of the additional moisture from the jam.
What is the difference between jam, jelly and preserves.
All three can be used in this recipe.
Jelly is made using fruit juice and doesn’t have chunks of fruit in it
Jam is made using whole fruit which is smashed or crushed and will have seeds or pieces of fruit in it.
Preserves are made using the whole fruit or large pieces of fruit.
Some of my other favorite jam filled treats include:
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Jam Diagonals
Ingredients
- 1/2 cup butter softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/4 cup flour
- 1/3 cup raspberry jam
Glaze
- 3/4 cup powdered sugar
- 4-5 tsp lemon juice to a good drizzling consistency
Instructions
- Cream butter and sugar together. Add in egg, vanilla until creamy and fluffy
- Gradually stir in flour and salt until blended. Divide dough into fourths.
- On lightly floured surface, with hands, roll each fourth into a 9″ rope.
- Place 3″ apart on greased cookie sheet.
- With finger or handle of woode spoon, make 1/2" depression down center of each rope.
- (Ropes will flatten to about 1″ wide strips).
- Fill depressions with jam, using a small spoon.
- Bake in a preheated 350 degree oven for 12-15 minutes or until golden.
- Cool on cookie sheet.
- Glaze. Mix together powdered sugar and lemon juice so that it is a nice drizzling consistency. Drizzle over each cooled cookie piece.
- Cut cookies after glaze has set and once they have cooled. Get 12 pieces from each log.
Tips & Notes:
Nutrition Facts:
Talia says
I noticed this recipe has no baking powder or baking sofa
Is that intentional
Just curious as other recipes have it in them?
Will it bake a difference if I were to add baking powder
Leigh Anne Wilkes says
This is a shortbread cookie which typically doesn’t have baking powder. It doesn’t need it but if you want to add it I wouldn’t add more than 1/2 tsp.
Donna says
Made these twice. Quick, easy and delicious. A real winner!
lucy says
I have made these cookies for Christmas each year for our Museum. The only difference I do is drizzle the icing across the diagonal. Very pretty!!!
Katie says
Thank you so much for posting this recipe! I’ve been looking everywhere for it! There are so many versions out there that aren’t quite right. I think this one is the one my grandmother has made me for Christmas for years while I was growing up. It’s just not christmas without these cookies! All different types of jam work well in these.. apricot, strawberry, raspberry, and elderberry are my favorites.
Kate says
My daughter made them for valentine’s day and shared them with me. They were wonderful. Thanks for sharing.