Reviewed: Dec. 16, 2008

I followed the recipe exactly except I added a tbsp of Vanilla extract to the mixture. These were delicious and soft! I used plum butter, and raspberry jam then sprinkled with white sugar on top. These take some time to make, and the dough does not need to be refrigerated. Will definitely make them again when I have about 1.5-2 hours to spare! :)

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6 users found this review helpful

Reviewer:

Laura2979

Cooking Level: Intermediate

Reviewed: Jun. 5, 2008

maybe I did something wrong but these were tasteless, dry and hard, even though I pulled them as soon as they were getting brown around the edges. The other problem I had was the dough was way to soft to roll out. Maybe the dough should be refrigerated a little while before rolling out? or, again, maybe it was just me...

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3 users found this review helpful

Reviewer:

fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Dec. 27, 2007

I used cut and bake sugar cookie mix with this but they spread out too much! But the taste was Yummy!

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2 users found this review helpful

Reviewer:

Jessika393

Cooking Level: Intermediate

Reviewed: Dec. 10, 2001

I used blackberry jam because that's what I had available. The boys really liked these cookies, and they weren't hard to make. They look neat too. They do take some time though.

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5 users found this review helpful