There's something about these cookies that feels delightfully old fashioned. Maybe it's the unfussy way the dough is patted out into long batons and cut on the bias, or maybe it's that they taste like buttery shortbread which is indeed a very old type of cookie.
The recipe is simple, though it takes a little longer than their 'split second' name implies. I think the moniker refers to how much time it takes to cut the dough into cookies – or maybe how long it takes to eat them!
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