bakingclub

Grandma’s Split-Second Cookies

My title does not lie—these cookies are near and dear to me because the recipe comes from my grandmother. A while ago she wrote down several of her go-to recipes for me in a little journal—the first time she had shared most of these recipes, and now I am sharing this one with you.

These are my absolute favorites of my grandmother’s cookies, and I had never made them myself—I’d been waiting until the right moment. Which was a few weeks ago.

My Grandma must have the magic touch, because hers come out looking way more perfect, and I think they taste better too. But, these were still delicious and a definite crowd pleaser!

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Recipe

(About 50 1/2 inch cookies)

• 2 cups flour
• 1/2 teaspoon baking powder
• 2/3 cup sugar
• 3/4 cup butter (1 1/2 sticks), softened
• 1 egg
• 1 teaspoon vanilla extract
• About 1/3 cup jam/preserves

1. Preheat the oven to 350 F.
2. Stir together the flour, baking powder and sugar. In a separate bowl, blend the butter, egg and vanilla. Gradually mix them all together (grandma doesn’t specify wet to dry or dry into wet).
3. Place the dough on a lightly floured board, and divide it into 4 parts.
4. Shape each part into a roll about 13 inches long and 3/4-inch thick. Place on an ungreased bake sheet 4 inches apart and at least 2 inches from the edge of the pan.
5. Use a knife handle to make a lengthwise depression about 1/2 inch deep down the center of each roll. Fill the depression with jam (Grandma uses raspberry preserves but of course you can use any. I used orange marmalade and strawberry). 
6. Bake until brown, about 15-20 minutes. Cut into bars while warm.

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