"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Split Seconds Recipe

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This recipe for Split Seconds, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Honaker: Delaware Area Career Center - Delaware, Ohio 43015


2 c. flour
2/3 c sugar
1/2 tsp. baking powder
3/4 c. soft butter or margarine
1 unbeaten egg
2 tsp. vanilla

Sift together flour, sugar, and baking powder into
mixing bowl. Blend in butter, egg, and vanilla to form
dough. Place on lightly floured pastry cloth or board.
Divide into four parts; shape each into a roll, 13-inches
long and 3/4-inch thick. Place on ungreased baking
sheets, 4 inches apart and 2 inches from edge of sheet.
Make a depression, 1/4 to 1/3 inch deep, lengthwise
down center of each with knife handle. Fill depressions
with red jelly or jam. Bake in moderate oven 15 to 20
minutes until light golden brown. While warm, cut
diagonally into bars. Cool on wire rack.




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