The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 19, 2012
So good and very easy to make. The cookie stays nice and soft. You can freeze them too.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Weaubleau, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 30, 2011
These are so pretty that I had to try them. Two days before Christmas, I could not find two sizes of star cookie cutters. Just hearts. So I made heart shaped wreathes. I made and assembled the cookies as written, and then frosted the top "ring", then added green sprinkles onto the frosted area. They looked very festive. Oh, and they tasted delicious. With red sprinkles, I'll be all set for Valentine's day. The suggestion from another writer about using parchment paper for cutting, then cooking on was very helpful.
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 27, 2011
These were fun in thought however, i found it difficult and frustrating to work with the dough and create the perfect cookie.
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2011
These were so yummy and quickly became a favorite at our house! We used homemade strawberry jam left over from Summer, made it just a bit sweeter that way !
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2011
These are too much work... dough is too sticky and even the size cutters, which I had looked absolutely nothing like the image. Very disappointed and was looking forward to these cookies specifically.
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Cooking Level: Expert

Home Town: Smithtown, New York, USA
Living In: Converse, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 20, 2011
Delicious; but I wouldn't bake them eight minutes they need to be thin so that you can layer them. So I baked them for five and they were perfect.
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Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 17, 2011
I was so let down by this cookie. The title and descriptions had me excited to make it. Basically, it is just a sugar cookie, nothing special. It also makes a ton! I would consider making half. It made 84 halves, 4 sheets, and 42 cookies. I thought it was a lot of work for the taste. The dough is hard to work with, somewhat, even after refridgeration. It has to be rolled out about 3 times with extra flour to get it to not stick. I had some 100% fruit jelly in the fridge I really like. I specifically bought Smuckers strawberry jam for this, and thought it made it too sweet. It almost reminded me of pb&j. I used a linzer cookie cutter, to cut out interesting centers. The dough does not spread much when baking, which was nice. So, my shapes did come out. However, it was just too much work, and time involved, for such a plain taste. I might give them away to some neighborhood kids, but don't plan to serve them at the Christmas table.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 11, 2011
I found this recipe too sticky and hard to roll even after refridgerating for 4 hours.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 10, 2011
These turned out awesome! They really tasted awesome! Just perfect :) I'm a beginner at backing but these are easy and yummy... With the rest of the dough, I used the smallest star cookie cutter and tiny little stars cookie were the cutest thing ever! Here's another tip that might be useful for you: When applying the marmalade or preserves apply it on the BOTTOM(the side that was touching the tray or cookie sheet) of the NOT cutout cookie because it's more stable. And with the cutout cookie, put the BOTTOM side of it on the preserves part...which means that the 2 bottoms of the 2 cookies touch! it looks really good and professional this way! :) Cheers
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 6, 2011
i like!!!!!!!!!!!!!!
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4 users found this review helpful

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