Reviewed: Mar. 3, 2011

These were pretty good. I substituted apricot preserves with peach and used cinnamon instead of mace and sprinkled a little bit of cinnamon and sugar on top after brushing on the milk. The secret is to keep the dough as cool as you can to make a stiff spiral.

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Reviewer:

lovetobake

Reviewed: Feb. 20, 2011

not impressed :( to much work for something that comes out like pie dough.

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Reviewer:

Miss kelli

Reviewed: Dec. 12, 2010

Very good--definitely more pastry like than cookie like. I really wasn't clear on the method of twisting, so I tried it a couple of ways. I also used a couple of different types of preserves. I don't have apricot, so I used a prune plum jam (not the best, since it had HUGE pieces of fruit in it) and a cherry raspberry jam I'd made earlier this year. Although both tasted good, the cherry rasberry was the best for keeping in the jam itself. I'd recommend a jelly or a jam with very tiny pieces of fruit or seeds--otherwise the fruit oozes out too. Also, be careful with the amount. You don't want it to ooze too much . . .I baked on alum foil bc I didn't want to scrub my pans for hours. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jul. 27, 2008

These are really delicious! I used sugar-free apricot preserves and substituted nutmeg for the mace (since I didn't have any on hand). Be sure to add the water only as needed (I didn't use the full 6 tablespoons). The preserves oozed out a bit during baking so using parchment paper could make removing them from the cookie sheets a little easier. YUM!

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