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!
(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
- Preheat the oven to 350 F.
- 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).
- Place the dough on a lightly floured board, and divide it into 4 parts.
- 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.
- 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).
- Bake until brown, about 15-20 minutes. Cut into bars while warm.
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