Reviewed: Dec. 26, 2008

I used marionberry jelly instead of raspberry and everyone loved them. They were a tad dry though. But the icing was really good, and all together it worked.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

I love this recipe. I made similar cookies a few years ago but, I like this recipe better where you make the sandwiches before you bake them. It gives the jam a slightly chewy consistency like cookies I get at the italian bakery. I like to make a couple of variations. I usually put a little of the almond extract in the cookies instead of in a glaze. Also, for a more decadent cookie I also like to melt some semi-sweet chocolate and drizzle that on the cookies after they have cooled. The chocolate-raspberry flavor combination is delicious!

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MEGM311

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Reviewed: Sep. 11, 2008

They tasted good.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jan. 30, 2008

All around it was good, my only complaint was with the dough. I tried chilling it and that didn't work well. I tried just rolling it out and it took a great deal of flour to keep it from sticking. You can taste all of that flour in the cookie, but they are still good. Chilling it made it too tough. Hmm..

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 26, 2008

these cookies are delicious. i had to roll the dough out about 1/2 inch because it was so flimsy... even then the dough was still deforming when transferring. also, i think it's a good idea to put the preservatives after the cookies have been baked. some of my top cookies slightly slided off the bottom ones because of the jam, making an unexpected change of shapes. (i baked mine until i saw brown edges... just because i don't like that "raw-ish" batter taste.)

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ernesta

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

These were great. I loved the almond taste, although it was almost too strong in the glaze. They looked beautiful and were really good! Great for a holiday gift.

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Lisa

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

This recipe was excellent, we used splenda because we have some diabetic family and it was sooo good. The only other thing we did differently was that we cut circles out of the top part of the cookie instead of the same exact star. Overall it was very easy to make and everyone that has eaten them loves them and asks for the recipe!

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Bengence

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Reviewed: Dec. 16, 2007

These cookies are so good! I make them every year for Christmas. I did change the recipe slightly for my own tastes. I do not do a drizzle frosting. Instead, as soon as the cookies come out of the oven, I dust them with powdered sugar. But, because raspberry and almond flavors do mesh well together, I do add a tsp. of almond extract to the cookie batter. These are also cute using a snowflake shaped cutter.

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Minnetonka Mom

Cooking Level: Expert

Home Town: Independence, Iowa, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Feb. 18, 2007

These cookies are delicious and the consistency of the cookies is perfect. We added extra raspberry topping and Duncan Hines White Chocolate Almond frosting. We will definately be making these again!

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stargurl78

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Reviewed: Dec. 10, 2004

Great recipe! However, for the dough I needed to add and egg and another cup of flour. The glaze on top makes it worth it. I made my own "jam" out of fresh raspberries, blackberries, sugar, water, and cornstarch.

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MZSYLVER

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Reviewed: Dec. 14, 2002

Made these last Christmas and they were everyone's favorite out of all the cookies that were there! A lot of work, but the combination of raspberry and almond flavor is SO delicious!

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