Split Seconds

"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 :)"
photo by lauralie41 photo by lauralie41
photo by lauralie41
Ready In:




  • Preheat oven to 350 degrees.
  • In a mixing bowl, combine first 3 ingredients.
  • Blend in butter, egg and vanilla to form a dough.
  • Place on lightly floured surface and divide dough into 4 pieces.
  • Shape each piece into a 13 inch long rope, 3/4 inches thick.
  • Place on ungreased baking sheets, 4 inches apart and 2 inches from the edge of sheets.
  • Make a 1/4 inch deep depression down the center of each rope with a butter knife handle.
  • Fill depression with jam or jelly.
  • Bake for 15 to 20 minutes or until light brown.
  • While still warm, cut diagonally into bars and sprinkle with confectioners' sugar, if desired.

Questions & Replies

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  1. These are very delicious cookies, and they're really fast and easy to make! I like to substitute different jams once in a while too. I usually add 1/2 tsp. of salt as well. Anyone looking for a great addition to their holiday goody trays should try this easy one! Thanks for posting, Karen!
  2. 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.
  3. Nice recipe! I made this for gifts last Christmas, and was so pleased with them...I just searched through about 100 recipes just looking for THIS ONE!!! Strawberry, apricot, and mint jellies were my choices for color & presentation...tasty and very pretty! Thanks Karen!
  4. I don't know what these are - cookies or tarts or whatever. They're delicious and so easy to make. Guess that's how the name came! I made two batches over 3 days - that's about 60 cookies each batch and it's all over!!! Thanks Karen! This one's a keeper!
  5. My mom's friend, Maryann Fellows (nee Olsson), won a new kitchen from Pillsbury for developing this recipe and entering it into their contest in 1954. It says Robert as the entrant, but I'm sure back then she entered as Mrs. Robert Fellows. She was a native of Sweden who came to America in the late 1940s. Her original recipe calls for raspberry jam, but any jelly or preserve will be delicious I'm sure. We just always make it the way Mrs. Fellows did. I bet if she had access to lingonberry jam at the time, she might have considered using that as it is such a traditional Swedish flavor. These are so fast to make and fly off of the plate every time I cook them. Thank you Mrs. Fellows! We will always remember you for your delicious cookies.


  1. 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.


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
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