We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 06, 1954
Silver Spring, Maryland

Split Seconds

These jelly-filled sugar cookies are as pretty as thumbprints but much simpler to make.

(5)
(3)
Save and Share
  • prep time 1 hr 15 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 48
 

Ingredients

2/3
cup sugar
3/4
cup butter or margarine, softened
2
teaspoons vanilla
1
egg
2
cups Pillsbury BEST® all-purpose flour
1/2
teaspoon baking powder
1/2
cup red jelly or preserves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl with electric mixer, beat sugar and butter on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Add flour and baking powder; beat on low speed until dough forms.
  • 2 Divide dough into 4 equal portions. On lightly floured surface, shape each portion into 12x3/4-inch roll; place on ungreased cookie sheets. With handle of wooden spoon or finger, make indentation about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each with 2 tablespoons jelly.
  • 3 Bake 15 to 20 minutes or until light golden brown. Cool slightly, 3 to 5 minutes. Cut each baked roll diagonally into 12 cookies; remove from cookie sheets.
  • 1 Heat oven to 350°F. In large bowl with electric mixer, beat sugar and butter on medium speed until light and fluffy. Beat in vanilla and egg until well blended. Add flour and baking powder; beat on low speed until dough forms.
  • 2 Divide dough into 4 equal portions. On lightly floured surface, shape each portion into 12x3/4-inch roll; place on ungreased cookie sheets. With handle of wooden spoon or finger, make indentation about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each with 2 tablespoons jelly.
  • 3 Bake 15 to 20 minutes or until light golden brown. Cool slightly, 3 to 5 minutes. Cut each baked roll diagonally into 12 cookies; remove from cookie sheets.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
25mg
25%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.