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.

Extract Flavor

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.

The Recipe

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Split Seconds Cookies

Split seconds cookies are a delicious version of thumbprint cookies. A soft, cake-like cookie filled with jam.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: desserts

Cuisine: American

Keyword: cookies, jam cookie, split seconds cookies, thumbprint cookies

Servings: 48 cookies

Calories: 63kcal

Author: Judith Hannemann

Ingredients

• 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.

Instructions

• 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.

Notes

Use “dip & sweep” method for measuring the flour. I’ve made these countless times and dip & sweep produces the nicest looking cookies.

Nutrition

Serving: 1cookie | Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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