Reviewed: Jul. 9, 2009

I added a bit of sugar to the dough to make it more cookie-tasting. I also didn't want to wait for it to chill and it is unworkable otherwise so I just plopped dollops on a cookie sheet and put the jam in wells that I made with a spoon. Very good.

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Reviewer:

Lisa

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Reviewed: Feb. 22, 2009

These were very good. More like a breakfast pastry then a cookie but good. I eliminated the shorting & doubled the butter. Great for someone looking for something not too sweet

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Reviewer:

ZOEYBABY

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Reviewed: Mar. 25, 2008

I decided not to use the shortning which made the cookies more like flaky biscuits- DELICIOUS! Recipe leaves out steps: should say put jam in the middle of half the cookies, then cover each with a remaining cookie, and press the edges together to keep the jam inside. I also whisked an egg and brushed the tops, then sprinkled with sugar before baking.

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