Reviewed: Feb. 3, 2012

YUM yummmmm I am eating one of these right now!!! I have made these twice. It worked out really well to refrigerate the dough before I baked these. I have kept a log-o-dough wrapped up in parchment ready to place on the cookie sheet and jam up. This is what I have had for breakfast all week! Well, they have fruit in them right? Great recipe!

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Reviewer:

sarasarasara

Reviewed: Dec. 24, 2011

Wonderful! I used unsalted butter and used royal icing instead of jam. I also hand blended with a fork from start to finish. I like to do this to keep the dough from getting tough. The cookies were light and airy. Just like the cookies from my hometown bakery.

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1 user found this review helpful

Reviewer:

chrissis

Reviewed: Feb. 11, 2010

A good cookie that holds its shape well during baking. I did have to "re-indent" the center, but that was quick and easy enough. I piped ganache through a star-tip into the centers. A good recipe for adding the filling after baking instead of before.

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5 users found this review helpful

Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 27, 2007

I Made these last year for the holidays and everyone loved them. I used a bunch of different flavored preserves.

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4 users found this review helpful

Reviewer:

ALICEWORKMAN79

Cooking Level: Expert

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: Dec. 30, 2006

Made these for the holidays. When they are fresh they are a little tough, but had one today (a week later) much moister. They have a really good buttery flavor. They didn't make as many as quoted.

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6 users found this review helpful