These are basically no-fail, and absurdly delicious. I had a craving for something with strawberry preserves, and so that's what I used to fill them. I cut the recipe down to 24 cookies so that it'd accommodate the one stick of butter (1/2 cup) that I had on hand, and although all I had was salted butter, which you're not supposed to use for baking, and I didn't add the extra 1/2 of an egg yolk, these came out absolutely perfectly. The result was lightly brown, very crisp, buttery, and the little bit of added salt from the butter gave them a little more depth of flavor. Great, forgiving recipe that you can truly throw together with what you have on hand!
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