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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (45g) Recipe makes 16 servings |
||
| Calories 190 | ||
| Calories from Fat 81 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.1g | 13% | |
| Saturated Fat 5.6g | 27% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 79mg | 3% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 25.3g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 12.1g | ||
| Protein 2.1g | 4% | |
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By: Karen=^..^=
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This is an interesting dessert. I am not sure if you'd call them cookies, cakes or bars but they would be lovely with tea or coffee. They are delicious jam filled sweet treats. I found these in an old cook book and am not sure where the name comes in 
SERVES 16 -20
Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 2/3 cup sugar
- 3/4 cup butter, softened
- 1 egg, beaten
- 2 teaspoons vanilla
- 1/3 cup of your favorite jelly or jam
Directions
1
Preheat oven to 350 degrees.2
In a mixing bowl, combine first 3 ingredients.3
Blend in butter, egg and vanilla to form a dough.4
Place on lightly floured surface and divide dough into 4 pieces.5
Shape each piece into a 13 inch long rope, 3/4 inches thick.6
Place on ungreased baking sheets, 4 inches apart and 2 inches from the edge of sheets.7
Make a 1/4 inch deep depression down the center of each rope with a butter knife handle.8
Fill depression with jam or jelly.9
Bake for 15 to 20 minutes or until light brown.10
While still warm, cut diagonally into bars and sprinkle with confectioners' sugar, if desired.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Desserts > Cookies & Brownies > Bars
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Taste/Mood > Romantic
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Lauralie41
On Mar 21, 2008
My mom made these after finding the recipe in Pillsbury Family Desserts cookbook pamphlet. They are so good! She used 3 different jams - raspberry, mixed fruit, and cherry for the filling. A very nice treat for the dessert tray on Easter Sunday.
From: Kiko
On Dec 17, 2007
This recipe was very yummy! I used Solo cherry filling for the jelly. Next time I will make the depression almost as wide as the dough for a more filling to cookie ratio.
From: justcallmetoni
On Dec 15, 2004
I think I just figured out where the name split seconds comes from...its the perfect moment when the cookie is hot enough to cut without breaking and the jam icool enough to not run. Seriously, these are as simple as a bar cookie but far more elegant. For variety, I used almond extract instead of vanilla. Paired well with raspberry jam. And yes, jams work better than jellies.
From: Kasha
On Feb 12, 2007
Maybe one of the prettiest, easiest, cheapest, as made with things you just have around cookies there is. I filled half with strawberry jam and half with blueberry. I know this recipe from one of those Pillsbury Bakeoff cookie booklets from the grocery store line. A real winner. Looks ike you bought them at a fancy bakery for almost no effort. I did them on parchement and they are easier to cool, fill and cut that way.
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