Split Seconds (cookies)
These are cookies that Grandma G used to make, and now Alan makes them--often by hand.
When I asked Alan if he had this recipe, he wrote: "I have a recipe that tastes just like I remember Grandma's Split Seconds anyway. I think I got it off the Internet, but it pretty much works."
INGREDIENTS:
3/4 cup (1-1/2 sticks) butter, softened
2/3 cup sugar
2 teaspoons vanilla
1 egg
1-1/2 to 2 cups flour
1/2 teaspoon baking POWDER (aka NOT Arm & Hammer's orange box!)
2/3 or 1 cup red jelly or preserves [Alan: "I use a lot more" than the 1/2 cup that was originally called for]
PREPARATION:
1. In large bowl, beat margarine and sugar until light.
2. Add vanilla and egg, blend well.
3. Stir in 1-1/2 cups flour and baking powder. Mix well. Dough should be fairly malleable, not crumbly. If too sticky or soft, add a bit more flour.
4. Divide dough into four equal parts.
5. On lightly floured surface, shape each part into a 12" log, about 3/4" in diameter; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make a narrow channel about 1/4" to 1/2" wide and 1/2" deep lengthwise down the center of each roll. Fill each roll with 2 Tbsp. jelly. Be careful not to overfill or overwiden the channel, since the cookies are likely to spread a bit when baking.
6. Bake at 350 degrees for 15-20 min. or until light golden brown. Cool slightly; cut diagonally into strips. Cool on wire racks.
When I asked Alan if he had this recipe, he wrote: "I have a recipe that tastes just like I remember Grandma's Split Seconds anyway. I think I got it off the Internet, but it pretty much works."
INGREDIENTS:
3/4 cup (1-1/2 sticks) butter, softened
January 2009: Liz used 2 parts vegetable shortening and one part butter, which Jeanne liked. Alan uses all butter.
2/3 cup sugar
2 teaspoons vanilla
1 egg
1-1/2 to 2 cups flour
1/2 teaspoon baking POWDER (aka NOT Arm & Hammer's orange box!)
2/3 or 1 cup red jelly or preserves [Alan: "I use a lot more" than the 1/2 cup that was originally called for]
PREPARATION:
1. In large bowl, beat margarine and sugar until light.
2. Add vanilla and egg, blend well.
3. Stir in 1-1/2 cups flour and baking powder. Mix well. Dough should be fairly malleable, not crumbly. If too sticky or soft, add a bit more flour.
4. Divide dough into four equal parts.
5. On lightly floured surface, shape each part into a 12" log, about 3/4" in diameter; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make a narrow channel about 1/4" to 1/2" wide and 1/2" deep lengthwise down the center of each roll. Fill each roll with 2 Tbsp. jelly. Be careful not to overfill or overwiden the channel, since the cookies are likely to spread a bit when baking.
6. Bake at 350 degrees for 15-20 min. or until light golden brown. Cool slightly; cut diagonally into strips. Cool on wire racks.
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