The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 23, 2009
Overall, a decent cookie. The dough wouldn't stay together while it baked, so I just folded them in half, perogy style. I wouldn't make these for Christmas (which was my original plan) b/c they lack the "WoW" factor I feel Christmas cookies should have. We ate them just to get rid of them.
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Jen
Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 30, 2009
my kids love these i have them help by closing them and putting the preserve i would not change a thing thanks for this awesome recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 3, 2009
Better than the bakery! I usually have all the ingredients in my kitchen, so these are perfect for last minute baking. If the jam is seeping out, you may be using too much. I always measure 1/4 t. precisely for each cookie.
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Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 20, 2009
Flavor was nice. I don't know if it was me or what but the cookies came unpinched while baking. Anyhow- flavor was good but they looked a mess.
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Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Aug. 16, 2009
Easy and delicious!! I used Solo brand almond filling. Cookie perfection =))
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 18, 2009
This really worked out well for me! Thanks for users posts and advice on using butter!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 28, 2009
It was ok.. too chewy the jam fell out...
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Photo by ChastityC

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 29, 2009
These cookies are known as pitky pronounced(pit-key)in my house. This is simlar to my grandmothers recipe, to help the dough from sticking to the counter, mix half cup flour and half cup sugar when rolling out and cutting, and it is best to refridgerate the dough over night.
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Photo by Erin

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 14, 2009
Just an added note to my review. I used a convection oven and dropped the baking time to 11 1/2 minutes. Also, if I left them in past 11 1/2 minutes, some filling ran out the ends, not a big deal. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 11, 2009
These came out pretty good. They reminded me of a butter cookie.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 20, 2009
Fantastic cookie! Extra powdered sugar helps.. cookie dough is also makes an incredible pie crust!
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Cooking Level: Expert

Home Town: Needham, Massachusetts, USA
Living In: Chestnut Hill, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 18, 2009
delicious recipe, only problem I had was getting them to stay together at the top.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 1, 2009
I was scared when I first tried the dough. It tasted like a really bad shortbread & I don't like shortbread. But after baking, these were delicious. made them for Christmas cookies. Have made them 3 times since in a week. very good. Also try with nut filling also on this site.
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Cooking Level: Expert

Home Town: Hopkins, Minnesota, USA
Living In: Mound, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 29, 2008
My mom was from Czechoslovakia and this recipe is very similar to hers. We always filled them with a mixture of walnuts, melted butter and a small amount of sugar. Another difference is that we rolled them using powdered sugar instead of flour to keep them from sticking to the bakers mat. This last Christmas I experimented and used some dried cherries, apricots and plums in the center and they were terrific.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2008
These kolaches are good but you really, really need to use Solo fillings and not jam. The jam runs out in the oven, collects around the edge of the kolach, hardens and doesn't look too pretty. 2" circles make really small ones, I used 2.5" and it was still too small. Will make these again and make them bigger. The dough has a nice taste.
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Photo by Swidgen

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2008
This was a very easy recipe and it tasted great! I had some leftover cream cheese filling which I was using for another recipes which has a little sour cream, vanilla, lemon juice and sugar and I mixed that into the flour. I also used Solo pie filling instead of jam. The consistency of the dough was great and also worked very well as a pie shell!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 22, 2008
The cookies were very nice and flakey. I added a splash of vanilla to the dough and used raspberry jam because that's all I had. Before baking I sprinkled on a little white sugar and they were the perfect sweetness. The only thing is that the jam did run all over the place. Thank goodness for parchment. I may try this recipe for thumbprints since the jam is sure to stay where it belongs and I really did enoy the dough. ETA: Thumbprints don't work but empanadas do! I use a round cookie cutter and then put a blob of jam in the middle. I folded it in half and used a fork all the way around to seal it. Roll it in sugar or cinnamon sugar depending on your jam flavour before baking. Cinnamon sugar tastes good with apricot jam.
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Photo by Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 22, 2008
Very easy recipe. I used a can of Solo pie filling(cherry) and it never bubbled out. I also rolled the cookie in a sugar and cinnamon mix as someone else suggested when they come out of the oven. I doubled the recipe and got 3 doz. out of it. Next year I am making these for our cookie exchange and adding different fillings.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2008
I thought these were very good and very easy. Thank-you for sharing this recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 21, 2008
They taste like Poptarts. Not too good.
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