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Reviewed: Dec. 24, 2007

This cookie didn't look very good, but boy it tasted great! It passed the husband & father-in-law test! As someone else wrote, my dough seemed crumbly, but after some hand kneading, came out fine, still cracked alot, but as long as you don't mind an "ugly cookie", no big deal. I made blackberry and apricot and they were a hit!

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stogiesgirl


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Reviewed: Jan. 23, 2007

Awsome dough, goes perfect with jam. I made them yesterday and I will be needing to make some more soon.

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Alysia C.


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Reviewed: Dec. 17, 2005

pretty good recipe! the dough was dry so we added 1/3 cup oil and 1/3 cup water and they turned out fine!

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3 users found this review helpful

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gsmps


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Reviewed: Dec. 8, 2005

was looking for a good nut tossy recipe and came across this. I tried it just to see when my family did our annual cookie baking. My grandmother who is set in her ways was amazed with this cookie. So was everyone else by the end of the night I had none left!!!!! Have to mix up more for the holidays now. We used apricot, peach, and raspberry fillings yummy!!!!!

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tessa


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Reviewed: Oct. 18, 2005

These cookies were outstanding. I tried one and ended up eating 6 more before I forced myself to put them away. I was a little worried when I mixed all the ingredients together because it came out more crumbily than doughy but once I kneaded it by hand it turned to dough. Once out of the refrig. add some water to your hands and knead it again to make it softer and rollable. I did half with apricot and half with raspberry, and both were delicious. You can use any filling you want because it's the dough flavor that stands out. This is definitely a keeper! Thanks Kathy.

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Trixiethewonderferret


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Reviewed: Nov. 14, 2004

Made a "practice" batch of these before making them for my Open House and they turned out wonderful! Simple and easy to make. The trick is not to overfill the pastry. Took them to a doctor's office and our local police departement and got rave reviews! Not even crumbs were left!

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ENGLISHROSE7


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Reviewed: Dec. 15, 2003

I re-named these "Turnover Cookies" because they look like mini turnovers. We used apricot and blackberry perserves as a filler and they came out GREAT. Very Yummy. The sprinkling of powdered sugar gives them a more fanciful look. I suggest a larger, flatter base so that you can add more filling without having it leak out the sides of the folded cookies and becoming a baked on mess. Plus, I wanted them to ooze more when you bite into them. They spread, so do not crowd your cookie sheet.

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BARBARA A.

	Cooking Level: Intermediate Living In: Long Beach, California, USA
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Reviewed: Jan. 17, 2003

excellent but should be made smaller -- the cookies were too large

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KELLEY34


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Reviewed: Dec. 20, 2002

I did not need the amount of apricot preserves that was called for. It was easiest for me to use a small juice glass for the cookie cutter. The cookies were delicious, however not that attractive.

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SHAMROCKY2K


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Reviewed: Dec. 20, 2002

QUITE TASTY...JUST DON'T MAKE YOUR CIRCLES TOO BIG, A JUICE GLASS WORKS WELL. DON'T OVERFILL AS THE FRUIT WILL SPILL OUT AND BURN.

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LIZ BALLO


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Reviewed: Aug. 29, 2002

Very nice combination of tastes, tartness & sweetness. Great combination.

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CHASE MANHATTEN


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