These are excellent! I decided to make the batter, chill overnight, and cook the next day. That didn't happen exactly.. after about 5 minutes in the fridge, I took out the dough and made a quick batch to try out. The dough worked well, even not chilled very long.
I used 3 jellies - Apricot, Raspberry(as others suggested), and Apple (b/c I had it in the house).
The Winner - Apple! It is hard to beat the other flavors, but apple was just different enough to win.
Also, I made the original recipe size and used 2 sticks regular butter, 1 stick unsalted butter.
When cooling - I did 2 minutes on the pan, 2 minutes on the wire rack, then put the cookies and rack in to the freezer for 2 minutes, then let them continue cooling on rack on the counter.
I am not sure why, but cooling them slightly in the freezer always helps them stay moist longer.
Excellent reviews! Even from long-time, picky cookie makers!
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