My friend Jen gave me a lovely large jar of Bonne Maman jam which was perfect for the Split Second Cookies Recipe.
This morning Jen came over and we had coffee and eggs. I gave her a couple of the jam filled logs wrapped in foil. Apricot and Four Fruit Preserves were the two flavors I used.
After you bake the cookie all at once, when they are cool you slice them.
They are a dense buttery shortbread with the fruit jam in the middle.
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.
Spread the Christmas tablecloth and place the matching plate next to the mug of steaming hot tea. Take two Split-Second cookies out of a tin. The ones I baked for knitting. A bite of shortbread cookie with raspberry jam. Try the fig one. Nibble slowly, make them last. Sip the almost scalding tea. Savor the combination. Open the book you’re reading for book club. (Angle of Repose by Wallace Stegner-1972 Pulitzer Prize- I’d never heard of it until Tess picked it). Listen to the furnace kick on. Wrap a shawl around you. Sip more tea. Read until you doze. Think of the cookies still in the tin. Repeat tomorrow.
