Hi! So, I know it has been quite some time since I  posted on this blog.  I have been on a much needed fitness journey and created my second blog to keep me motivated and hold me accountable so that I do not give up!  On another note, I hope all the Mamas out there are having a wonderful Mother's Day =)  Today, my daughter and I baked some Split Second Cookies, and also a simple shortbread that we call Smashed Shortbread because it is pressed into a pan and then baked.  You then cut it into triangles or rectangles afterwards and enjoy it with coffee or tea (or, in my daughter's instance-dipping it in her home made Pea Soup. Weird? Maybe not, it has more of a bread texture and is not as sweet as a cookie. Great drizzled with chocolate, also!).  Both of these recipes freeze great in an air tight container. 

Smashed Short Bread       Preheat 350      Bake for 30 min.


2 cups All Purpose Flour                          
1/4 teaspoon Baking Powder
1/4 teaspoon Salt
4 tablespoon Sugar
1 cup Softened Butter
1 teaspoon vanilla
1 tablespoon Milk


1. Sift the dry ingredients (flour, baking soda, salt, sugar) together in a bowl
2. Add the Butter, Vanilla, and Milk
3. Fold the ingredients together until it forms a firm dough
4. Place in a 9x10 pan and press down with your hands
5. Sprinkle white confectioners sugar on top before baking.  Or you can dust with powdered sugar as soon as it comes out of the oven
6. Bake for 30 min on 350, allow to cool before cutting and Enjoy! 
You can also drizzle with chocolate on top of the powdered sugar ;)


Split Second Cookies         Preheat 350      Bake for 15-20 min.


3/4 cup Softened Butter
2/3 cup Sugar
1 Egg
1 teaspoon Vanilla
2 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/3 cup Raspberry Jam


1. In a large mixing bowl, creme together the butter, sugar until light and fluffy.  Beat in the egg and vanilla.  Combine the flour, baking powder and salt.  Gradually add to the creamed mixture and mix well.
2.  Divide dough into 4 equal parts. (this is the traditional way). Shape into long 12 inch by 3/4 inch logs.  Place 4 inches apart on large baking sheet.  Make an indent all the way down the center of each log using your finger. Fill with Jam.
3.Bake at 350 degrees for 15-20 min or until golden. Cool for 2 min and then cut diagonally into pieces.  Cool completely.


** We dropped ours into small piles, made a dent and filled with jam.  Works just as well ;) But, kids really enjoy rolling the logs out and filling them with jam.