Reviewed: Jun. 29, 2008

This has become a Christmas cookie staple in our house! I found this recipe here a few years ago and have used it every year since. I real treat, sweet, tangy, soft and delicious! I have used every kind of preserve and jam imaginable and each has been a success! Wonderful!

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bixer


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Reviewed: Feb. 12, 2008

Have been making these every year since I found the recipe here! Definately a FAV!

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Jennifer


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Reviewed: Jan. 14, 2008

I love these cookies! i made some with apricot preserves and some with strawberry. Delicious!!

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NICOLE85


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Reviewed: Jan. 12, 2008

These were not particularly sweet as far as cookies go, even with the confectioners sugar on top. I think I'll keep looking for an apricot cookie.

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Annika


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Reviewed: Jan. 5, 2008

We make these for Christmas. For some reason mine turned out flat. The batter does become messy if not cold. I used the confectioner's sugar while working with dough. While the taste was good, I probably won't make these again.

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DANI80


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Reviewed: Jan. 3, 2008

Absolutely delicious. I used apricot, lemon curd, guava, strawberry and mixed berries as the fillings. All turned out perfectly. The only problem is you will need to double the batch because these little darlings will go fast.

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Leemm

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Dec. 31, 2007

After reading all the complaints I decided to add 1/2 cup of brown sugar and a splash of vanilla. They were sooo good! I used blackberry, apple, and apricot jam, and lemon curd. I found that the amount of fruit flavor was directly proportional to the quality of the jam. I made them bite-size and they only took about 10 minutes to bake. Took them to a football party and the guys ate every single one. I will have to make a batch topped with maraschino cherries, just like Mom used to = )

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Leila

	Cooking Level: Intermediate
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Reviewed: Dec. 26, 2007

I make these cookies every christmas and the only thing I do different is I use Apricot/Pineapple preserve combo. My family loves these cookies and devours them fast. Excellent recipe.

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EEZBET


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Reviewed: Dec. 25, 2007

I used canned poppy seed filling in the center. They turned out like delicate easy-to-make Kolachki.

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MS2202

	Cooking Level: Intermediate
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Reviewed: Dec. 21, 2007

Something different for the gourmet- try red pepper jelly in the center. They were served at a high-end restaurant and were so delicious. Red pepper jelly is a product from Florida.

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LAZISUZI


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Reviewed: Dec. 20, 2007

I used peach, raspberry and plum preserves and they turned out beautifully!!

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rebecca42


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Reviewed: Dec. 18, 2007

Do not skimp on the chilling step, the dough will be very difficult to work with if it isn't cold enough. My finger was sticking every time I made an indentation. I varied the flavor of the dough by skipping the lemon zest and adding vanilla and almond extracts and using cherry filling. Really yummy, buttery but more tender than spritz. Sadly, not as good a texture after storage overnight.

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chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: Dec. 18, 2007

These were really good for thumbprints. The lemon this recipe calls for is perfect! I still found them a little plain so I drizzled a glaze of confectioners sugar, milk, and rum extract over the tops. I used all different types of preserves for these. Yum!

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poczesku


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Reviewed: Dec. 16, 2007

These turned out terribly. Don't waste your ingredients and most of all don't waste your time!!

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LDENSVEN


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Reviewed: Dec. 16, 2007

Very tasty and easy to prepare. Watch baking time as these cookies will scoch quickly.

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Tim

	Cooking Level: Beginning Home Town: Lima, Ohio, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 14, 2007

These were okay, but not what I really wanted. They are ALMOST a shortbread cookie, but not quite anything else either! Nice texture, but you need filling for sure! We tried several diff preserves, and the best was orange marmalade - it added a nice tart balance to the cookie. I dusted them with the confectioners sugar - it helps them to not all stick together in the jar! Would I make them again? I really doubt it - the results are not worth the ingredients it takes. But they do look nice on a tray! : )

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MIDWESTMOMAGAIN

	Cooking Level: Intermediate Living In: Brighton, Illinois, USA
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Reviewed: Dec. 13, 2007

This is excellent! I made these twice. The first time I used the orginal recipe, the second time I adapted it. I omitted the Lemon and Lemon zest, and substituted Vanilla and added a tsp. of Butter extract. They came out delicious! I also did some with apricot filling and some with Rasberry filling. A tip to make the centers all uniform. I used my round metal 1/4 tsp measuring spoon, dipping it in flour after each time. They came out all uniform. This recipe will be a definite favorite.

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Jo

	Cooking Level: Expert
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Reviewed: Dec. 10, 2007

These came out just great for me! I had no real butter so I used margarine in its place but it had no ill effects. I used peach jam as I had some on hand and they came out perfect. I did check them after 13 minutes and did not let them go to 15 as the bottoms would have burnt. I am going to try using blueberry pie filling in them and see how that works too!

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AutumninMissouri

	Cooking Level: Intermediate Living In: Farmington, Missouri, USA
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