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Reviewed: Dec. 12, 2007

These were beautiful! I didn't need to add anything extra to them. I used Haagan Daaz(sp?) Vanilla and added it with my hands because I don't have dough hooks, and I had to defrost myself several times with warm water. I realize now I could have worn gloves, but it doesn't matter. I rolled the cookies to about 1/4 inch thickness, and made the holes with my thumb. I filled the holes with strawberry preserves. The cookies were perfect, good flavor, texture, and appeararance. Also easy to make. MAke this recipe!!!

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Reviewer:

Aloloo

	Cooking Level: Expert
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Reviewed: Dec. 11, 2007

I made a couple of batches before getting this right. I did need to add more flour (about 2/3c) to get the dough just right. Making the 1/8 inch circles did not work for me. After baking for 20 minutes, the center was not done..I baked and baked, the center never cooked and the edges were getting dark...I threw that batch away. I saw another reviewer had mentioned rolling them paper thin and folding them over with the filling inside. I did this and they came out perfectly (I reduced heat to 325 and checked them frequently) Thanks for sharing, I will definately make this again.

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Reviewer:

lov2eeet


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Reviewed: Jul. 10, 2007

These were awesome! It needs a little extra flour, though. I used fresh raspberries from my raspberry bush, mashed them, put them in a saucepan, added some corn starch plus a little water, then I cooked it for a couple of minutes until it thickened. I suggest using fresh fruit and cook it like I did...it is really delicious! They turned out great!

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3 users found this review helpful

Reviewer:

Kelsey


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Reviewed: Mar. 24, 2005

This is a wonderful recipie and got rave reviews from my mother who made kolackys for years. I did find the dough a bit wet and adding an extra 2/3c. of four helped greatly.When rolling out the cookies we use powdered sugar instead of flour. It gives the cookies an added sweetness. The only other variant is the way way we cut out the cookies. We cut squares aproxamently 2x2 and add a small dollop of lekvar, apricot or nut filling then roll tightly pressing the open ends to seal. Thank you so much for posting this recipie and giving me a wonderful holiday cookie from my childhood.

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Reviewer:

SHADOWSZEPHYR

	Cooking Level: Expert Living In: Binghamton, New York, USA
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Reviewed: Feb. 1, 2004

I made several batches of these over the holidays, and received many compliments! I used apricot, raspberry and sour cherry preserves. Also, I used large cookie cutters to make them look especially festive!

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10 users found this review helpful

Reviewer:

LORISUSAN


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Reviewed: Feb. 1, 2004

This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Poppy Seed, Almond, or any type of preserves you like. When we cut out the dough with a glass, we fill it, then we fold the corners to make a small popover, then we pierce it with a fork to keep it together. We cook them for 12- 14 minutes. Everything else is pretty much the same. If you would like more info, contact me via email. This is a wonderful recipe.

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5 users found this review helpful

Reviewer:

BMAK5


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Reviewed: Feb. 1, 2004

My best friend while growing up used to make this at christmas. I lost the recipie she gave me. This is the same exact way she used to make hers. These are great. Everyone who tries them loves them!

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2 users found this review helpful

Reviewer:

KIMOLITA


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