Delish and easy! Of course, I made a few changes. I don't like to bake with shortening, so I used a full cup of butter instead of 1/2 cup shortening. The cookies still stayed soft.
I froze the dough for about 30 min prior to baking. I'm not sure how thin everyone else is rolling the dough, but I had enough to make 4 12x6 rectangles that were about 3/8 thick. Next time I will roll them thinner so they can be rolled tighter. I think I will also double the amount of filling (it wasn't quite enough). For my first sheet, I tried the dollop of the filling under the cookie, but I didn't think it was necessary so I didn't include it for the rest of the recipe. I also iced them with a glaze made with about 1 cup powdered sugar and enough milk to thin to a good "drizzle" consistency.
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Delish and easy! Of course, I made a few changes. I don't like to bake with shortening, so I...