Reviewed: Dec. 16, 2008

I thought these were great! After reading the reviews, the changes I made were butter instead of margarine and I added 1/2 cup of sugar - it would have been too bland otherwise. Also, the turnover method, although messy and not as pretty looking is better tasting, but having a circular cookie and indent it to fill various jam flavors is a great and easier method, apricot is still the best choice. This is a time consuming recipe though - at least while watching young kids at the same time.

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Reviewer:

Franci Taveggia

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Reviewed: Jul. 9, 2008

the other reviewers are right... if you use just the 3 ingredients for the dough it will definitely be lacking. add 1 cup of powdered sugar and it will come out fine.

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Reviewer:

The Newly Mrs. Finch

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jan. 2, 2008

I used strawberry preserves instead of apricot, but the cookies were very good. I thought it was a little dry at first, and I had to sprinkle regular granulated sugar on them for lack of the right ingredients. My family wasn't real impressed, but I liked them and will make them again!

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Reviewer:

T. Turner

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Dec. 22, 2007

These are great cookies. Just like mom used to make. The outside is light and flaky, and if rolled in the powdered sugar they are slightly sweet. I loved the apricot filling. Make sure the dough is cold or else it will turn gooey in your hand. If it turns gooey just put the dough back in the frig for a half hour. They take time to make but it is worth it.

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Bowie, Maryland, USA

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Reviewed: Nov. 30, 2007

I was determined to make a jam cookie for Christmas this year and I was lured to this recipe by the short list of ingredients. I added about a 1/2 cup of sugar to the dough and I used strawberry jam. I also brushed the tops of the pockets with an egg washed and sprinkled them with sugar before baking. It tastes really good!!! But I couldn't get the jam to stay inside the dough pockets. It would leak out no matter how well they were sealed. I ended up making little quarter-sized cookies topped with jam. I think this would be a great recipe for tartlets, though, and I will try that in the future.

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Reviewer:

J. Robinson

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2006

I made a few changes to the recipe....I added some coconut to the preserves and rolled the dough out in sugar. Instaed of making small circles....I made 4 big ones and cut the dough in wedges...than rolled it up into little cresents. It looks a lot better that way and the sugar adds just enough sweetness....plus they bake up better....no raw dough taste.

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Reviewer:

Korina M.

Cooking Level: Expert

Home Town: Ramstein, Rheinland-Pfalz, Germany

Living In: Denison, Texas, USA

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Reviewed: Feb. 3, 2004

These were ok. They looked a lot better than they tasted. But the taste wasnt too great. It was easy since there wasnt that many ingredients but I wont be making them again.

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