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These split seconds cookies are so easy to make and your family will love them!
Split Seconds: Loved For Over 60 Years
This is a very old recipe that my family has made for years.
It originally came from an old Pillbury Bake-Off from 1955 or 1956 where it won best in class. This was a cookie my mom made often because it was quick, easy and delicious.
The fact that my mom made these attests to how good and easy they are. Mom was not a cookie maker. She said most cookies were too much fuss for what they were. Cakes, breads and pies were her specialty; she wasn’t “into” eating cookies either.
It’s interesting that I always loved making cookies–even the ones you have to fuss with–but pies are next to impossible for me. Obviously, on that score I didn’t inherit my mother’s talents!
Now The Flour
Since I’ve made these more times than I can count, I can offer advice on how to insure they come out well formed and pretty as a picture.
And that advice goes a little bit against what is usually preached when it comes to measuring flour–use the dip and sweep method. Yes, you heard that right.
Any time I made these where I stirred the flour to aerate it and lightly spooned it into the cup, they spread like crazy. Oh, they still tasted fine, but they looked like a toddler’s first baking attempt. Seriously! I adopted the “preferred” method of measuring but when I used it with this, it was a disaster. Your dough should be soft but have enough body to roll easily and not stick when you make the depression in the center.
For making the depression, I use the handle end of a knife as it works out beautifully and evenly. The center depression may look small but don’t be tempted to make it wider. It will widen when it bakes.
I use almond extract in these, especially when I’m using raspberry jam. It tastes lovely. But you can also use vanilla. Vanilla blends with any flavor jam you use.
Split Seconds Cookies
- 3/4 cup butter softened
- 2/3 cup sugar
- 1 egg
- 1 tsp almond extract OR vanilla extract
- 2 cups flour see NOTES
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup red jam raspberry, strawberry, etc.
- Prepare 2 cookie sheets by lining each with parchment paper. Preheat oven to 375 degrees F.
- Cream butter and sugar together in a large bowl. Beat in the egg and extract.
- In a separate bowl, combine flour, baking powder and salt; mix well.
- Gradually add the flour mixture to the creamed mixture, combining well.
- Divide dough into 4 portions and roll each portion into a 12 x 3/4-inch log.
- Place 2 logs on each cookie sheet about 4-inches apart.
- Make a 1/2-inch depression down the center of each log. Fill each depression with red jam.
- Bake for 10-15 minutes or until cookies just begin to get golden around the edges. Cool for 5 minutes then cut into 1-inch diagonals.