Split Seconds

These are the perfect christmas cookie, shortbready and gooey at the same time. I literally can not keep enough of these on a cookie plate. I make them and they are gone gone gone. The recipe is the 1954 Pillsbury Bake-off winner, so they certainly have the retro, old school comfort thing going for them, as well as being very easy to make with the most basic recipes. I make them with butter, but they could be made just as easily with margarine. (I think experienced vegan bakers could figure out how to compensate for the egg, you would need something to compensate for the egg giving a little binding and a little leavening.) I have also made them with orange marmalade and apricot preserves, but raspberry to me is the best match. Its pretty to do a couple different colors.

You can make many cookies quickly this way. What looks messy on the pan looks yummy on the finished cookies.


3/4 c. margarine or butter, softened
2/3 c. sugar
2 tsp. vanilla
1 egg
2 c. all purpose flour
1/2 tsp. baking powder
1/2 red preserves, I like raspberry with seeds. (Something thicker works better than a jelly, but that would work too.)

Heat oven to 350 degrees F.

In a large bowl, mix/beat margarine and sugar until light and fluffy (I do this with a wooden spoon). Add vanilla and egg and blend well. Stir in flour and baking powder, mix well.

Divide dough into 4 equal parts (this is where you can use up to four different jellies if you want).

On a lightly floured surface, shape each part into  a 12 x 3/4 inch roll. Place rolls on ungreased cookie sheets. Using a handle of a wooden spoon or your finger, make a depression about 1/2 " wide and 1/4 inch deep lengthwise down the center of each roll.

Fill each roll with preserves, about 2 Tbl. per roll. (I probably use a little more, but if you use too much, the center can get too soft and break.)

Bake at 350 for 15 to 20 minutes or until light golden brown. Cool slightly and cut on the diagonal into strips, about 1" wide. Cool on racks.

Makes 4 dozen cookies.