I have leftover cranberry filling from the tarts and didn’t want to throw it away. I had thawed out last year’s leftover cranberries that was still in my freezer. So I used them all in doubling the filling recipe. I did that because I didn’t want to have to stop to make more filling while making the tarts. I went through my old recipe box that has a lifetime of clipped and written down recipes thrown in that box looking for recipes for holiday baking and cooking that was inexpensive. I found this recipe that I must have copied from my mother. It was from the 1954 Pillsbury Bake Off. I had scribbled that in the corner so it must have come from a magazine clipping of recipes that my mother had saved. She wasn’t much of a cook but she did save recipes that caught her eye in magazines and newspapers. Her favorite was Wesson Oil Cookies. I had took time to copy some of those clipped recipes when my kids were little.
This recipe is easy to make and inexpensive to make. You don’t need any special equipment to make It is a shortbread cookie that has few ingredients and is cooked in long logs and filled with jelly then sliced into cookies. You can use butter if you wish but in the early 1950’s, margarine was popular to use in baking. That era of cookbooks has most of their baking recipes using margarine and shortening. Cookbooks have now gone back to butter for baking. Butter does make a richer and tastier cookie. But if you are looking for a wonderful budget cookie to make this recipe is great.
The dough is soft and has to be chilled in order to form the logs. I divide the dough into 4 parts and chill. I don’t worry so much about them being equal until have they are chilled. Then the dough isn’t as sticky and you can add and subtract dough easy. You make 12 inch logs then make a long deep well all the way down in the log to place the jelly or filling in the well. Bake and slice into cookies. Kids like this cookie when you use their favorite jam. We nicknamed them “lickety splits.”
Split Seconds Cookies
- 2/3 cup sugar
- 3/4 cup margarine or butter softened
- 1 egg
- 2 teaspoons of vanilla or other flavorings
- 2 cups flour
- 1/2 teaspoon baking powder
- jam or jelly for filling
Preheat oven 350 degrees. Prepare cookie sheets with vegetable spray or grease.
Sift flour with baking powder and set aside. In a mixing bowl cream margarine with sugar. Add egg and vanilla. Stir in flour until dough comes together. Don’t over mix because mixing makes the dough tough. Divide the soft dough into 4 parts to wrap in plastic wrap and chill until firm. About 2 hours. Make 4 logs 12 inches long. Make indent down the full length of the log using a wooden spoon handle. The log will flatten a little while doing this. Fill with jam or jelly. Bake at 350 degrees for 15 or 20 minutes until logs are slightly brown. Cool and slice in one inch pieces.