Here’s the recipe I used to bake Split-Second Cookies. They are like a shortbread filled with jam.
I creamed the butter and sugar by hand.
Added egg and vanilla.
The combined dry ingredients.
I usually fill them with raspberry and apricot Bonne Maman jam. I was fortunate to receive some delicious marmalade and jam from two different friends.
I used Eileen’s Orange Marmalade and Pam’s Blubarb in addition to the raspberry and apricot.
Oh Ruth, I remember having these at your home! So delicious! I’ve forewarded to
several friends already. XOXOX
These look delicious.
Not pie but very tasty!
Blast from the past, my mother used to make these! So good!
Your jam was a great addition of flavor.
I wonder why they’re called split second cookies.
Cause that’s all the time it takes to make them, they’re so easy and one pan to bake them slice.
I can’t wait to try this recipe. I have several gift jars of jam to experiment with this week.
Love this recipe, my husband talks about his grandmother making these when he was a kid. Definitely going to make these. Ruth thank you for sharing.
I baked mine a little longer than called for as mine looked so pale
I love the look of these and seem to recall eating some at your home long ago. Nostalgia!
Oh, yum, and beautiful to boot.
Good thing I gave most away.
Just made these cookies yesterday and want to tell you they are soft, buttery and delicious!!!! Thanks for sharing the recipe Ruth.
Hi there! I’m new to this whole blogging community thing! I saw these cookies and followed immediately! They look delicious. I can’t wait to test them out on my daughter! 😁
Looks absolutely delicious!
Easy, too. You bake all at once
I love easy. 🙂
Me too.
Looks very much the cookies my mum used to do. Yummy 😋👍