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.
- ¾ cup butter softened
- ⅔ cup sugar
- 1 egg
- 1 tsp almond extract -OR- vanilla extract
- 2 cups flour (see NOTES)
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup any red jam
- 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 ¾-inch log.
- Place 2 logs on each cookie sheet about 4-inches apart.
- Make a ½-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.