Reviewed: May 12, 2012

These are some nice little cookies. They are not too sweet. The cookie is crisp yet tender. I didn't get enough filling out of the recipe for the whole batch, though. I just brushed the rest with a little water and sprinkled turbinado sugar on. I made the filling and then used my immersion blender to break up the chunks. Mine baked in only 7 minutes.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Feb. 14, 2012

I made these exactly as the recipe is written and they turned out fantastic! Only thing was I found they didn't take as long in the oven as the recipe suggested. However the first batch I overcooked seemed to soften up a bit after being stored. Keep them in an air tight container to keep them nice and soft. These freeze well too. This recipe is definitely a keeper!

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1 user found this review helpful

Reviewer:

Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 15, 2011

Very yummy and popular item. I didn't have time to cool them in the fridge, just dolloped them onto parchment paper, worked great. Mine grew a lot, so be careful of placement! I just paired like-sized cookies to make sandwiches, worked fine.

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5 users found this review helpful

Reviewer:

kenunn

Reviewed: Mar. 18, 2011

These cookies are delicious! My family gobbled them up. I ran out of filling and therefore had extra cookies which were wonderful on their own. Thanks for the great recipe!

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3 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Reviewed: Nov. 21, 2010

A fantastic cookie - make them small, though - they're very rich! The sugar cookie will become my standard cut-out cookie - it's got wonderful flavor from the brown sugar and is perfectly soft.

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4 users found this review helpful

Reviewer:

JLMAYER

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 25, 2009

Delicious cookie. Instead of using cookie cutters I stuffed them by rolling two small circles and then flattening them 1/8"(dough must be kept cold in order to do this, mulitple trips to the refrigerator). I then made a small thumb imprint on the bottom half and placed a small amount of the filling inside and pinched the sides closed. Place back into the refrigerator for 10 minutes (this ensures the filling will not leak out. A bit more work but well worth it.

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9 users found this review helpful

Reviewer:

Jennifer

Reviewed: Jan. 8, 2009

This cookie is soft and delicious. Not too sweet. The dough is so easy to work with. My daughters roommate requests these cookies each time we go to visit. Thanks for a wonderfully easy recipe

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5 users found this review helpful

Reviewer:

maryjo

Reviewed: Nov. 17, 2008

I have a recipe very similar to this that has been a family favorite for years. It was always made by a fellow churchmember around the holidays and shared with after-service coffee. I have since moved away from my small town, but these cookies are always my favorite at Christmas! we make ours as date-filled, with the edges of the cookies pinched togther so that the dates provide more than a filling, rather than as a sandwich.

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15 users found this review helpful