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.
