These are absolutely delicious...I followed the recipe closely with some minor modifications. The dough is sticky and they spread, so be careful when you place them on cookie sheet. I added extra almond extract (about 1/2 t) and toasted them (after cutting) longer than the recipe indicated. The flavor and texture was unbeatable. Thanks for the wonderful recipe.

Reviewed On: Dec. 8, 2007

It is important to leave approximately a half of an inch border around the jam layer. Also, it is important to place the jam in a small bowl and stir it (to loosen it) prior to adding it on top of the flour/crumb mixture. Otherwise, the jam does not spread as smoothly.

Reviewed On: Oct. 26, 2007

This was an amazing recipe. Although I am slightly phobic about using yeast, I found that this recipe was incredibly easy and absolutely delicious. I needed to add a half teaspoon of honey to the water to proof the yeast and sifted more powdered sugar on the cookies while still warm. These are a definite keeper!

Reviewed On: Dec. 12, 2006