Split Second Cookies, and a Sad Tale about Food Blogs


The recipe at the end of this post is based on an old recipe that was very new to me when I went searching for a “jam-filled cookie” some time ago.

When I found the recipe on one site, it seemed just what I was looking for, and the blog post-er made quite a big deal of having developed this for her recent cookbook (on sale at Amazon and at her site). I was impressed.

As usual, I adapted it a bit and made it for a reception we were holding that evening. When I brought it into the kitchen for putting on trays, the woman coordinating the event said, “Oh, Split Second Cookies. I haven’t made those in a long time. They are in the old cookbook I use all the time.”

Really? Old cookbook, when this blogger was talking about having “developed” them only two years ago? Hmmmm.

I went back home and started a web search, this time looking specifically for Split Second Cookies. Come to find out, they had won a prize in a 1950s Pillsbury Bake-Off Recipe contest and are justifiably treasured by many as an impressive as well as easy cookie.

The sad thing is reflective of what I see too often among food blogs: the exact recipe–right down to the specific method used–is all too often presented as though it is an original. In fact that first blog where I found this? The author has gone so far as to copyright “her” recipe!

I’m not sure I have yet found the original, original recipe yet, but I did make a few tweaks from what could be the first version. It is way too good a recipe to let it go unknown for others who, like me, might never have come across it before.

Still, I do want it known that this is really not original with me. Just my derivation. So go ahead, try it when you want something light and way fussier looking than it is to make. Then, if you are asked for the recipe, refer back to its decades old derivation. Maybe not your own grandma’s recipes but still a heritage too good not to share.


(This link will bring you to a site with much more professional photos than mine too!)

Split Second Cookies 

3/4 cup softened butter (not melted but very soft for easiest blending!)

2/3 cup powdered sugar

1 egg

1 teaspoon almond extract

 2 cups flour

1/2 teaspoon baking powder

      about 2/3 cup jam–for these pictures, I used my daughter-in-law’s homemade cherry jam

1.  Beat the butter and powdered sugar until creamy; a wooden spoon really works best.

2.  Beat in the egg and almond extract.

3.  Sift or stir together the flour and baking powder just until completely blended–don’t overbeat.
4.  Line 2 cookie sheets with parchment paper–if you don’t have any, waxed paper (or even aluminum foil?) could be used. You will want this liner as it will make it easier for the sliced cookies to be lifted out of the pan. 
5.  Divide the dough into four equal portions.  
6.  Place two on each pan, shaping into even logs about 12 inches long. 
7.  Using the handle of a wood spoon, make a depression (about 1/2 inch deep) down the entire length of the logs.
8.  Fill with any red jam–a small teaspoon is best for this.

9.  Bake at 375 for about 10 minutes, just until the dough is set and starting to turn a light golden brown.

10.  Remove from oven and leave on the parchment paper for about 5 minutes.

Then, while still very warm, slice on the diagonal. When completely cool, sprinkle lightly with powdered sugar and remove from the sheets. Store in a single layer. Makes about 3 to 4 dozen slices.

Leave a Reply