Reviewed: Dec. 13, 2012

This recipe is AMAZING! A little time consuming, but well worth the effort. I used lemon filling instead of raspberry because it was what I had on hand. My family went through the whole batch in less than 24 hours and wants more! :) Thank you for sharing this wonderful recipe!

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Reviewer:

SimplyHolly

Cooking Level: Expert

Home Town: Jasper, Michigan, USA

Living In: Britton, Michigan, USA

Reviewed: Dec. 12, 2012

What an amazing cookie! This is truly a keeper and I will be using it for many holidays in the future. Great addition to cookie platters or tins, and they hold together well. I omitted the glaze and added almond extract to the batter instead. Also dusted with powder sugar, and used apricot and strawberry preserves, as well as grape, as raspberry wasn't available to me. It turned out great anyway. Thanks!

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Reviewer:

LovesBoma

Cooking Level: Intermediate

Reviewed: Dec. 3, 2012

These are the best cookies I have ever made. They take much longer than the posted 37 minutes to come to fruition, but they are definitely gone in seconds. I recommend using 2 1/2 cups of flour because the dough cracks when you roll it out. Should this happen to you, just add a few pats of butter to the dough and knead it in thoroughly. It will roll out beautifully after that. I wanted to use some strawberry jam I made earlier in the year. The jam stained the cookies in my first batch because it was not firm enough, so I added a little corn starch, and the problem was resolved.

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Reviewer:

Dollar Bill

Reviewed: Dec. 8, 2011

very tasty cookies.

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Reviewer:

mrsllb

Reviewed: Dec. 21, 2010

These are fantastic! Will make them every year.

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Reviewer:

Aunt Mer Mer

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Clifton, New Jersey, USA

Reviewed: Dec. 13, 2010

Wonderful! I made the suggested change and added 1 tsp. of almond extract to the dough. I also used the dough from the small cut-out and topped it with a dollop of raspberry jam and a slivered almond, baked and then sifted confectioners sugar on top.

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Reviewer:

Beth

Reviewed: Jul. 14, 2010

These cookies came out PERFECT! I made them for a 4th of July party.. they came out soooo pretty it looked like I had bought them from the store. To be honest, they tasted a lot like a poptart. I made them EXACTLY the way the recipe said and they came out looking perfect. I made the drizzle but the almond extract was too strong so I made a new batch without it and drizzled it on then used various sprinkles to make them red, white and blue looking. A lot of work but I will make them again during Christmas for sure!

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Kailua, Hawaii, USA

Reviewed: Feb. 18, 2010

These turned out great. Don't worry about getting the jelly exactly even because it bubbles and melts into a nice even puddle. My only adjustment was the bake time. My broken oven only bakes at 350 degrees and it took over 20 minutes. I took them out when they started to brown.

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Reviewer:

pharmacokatie

Reviewed: Feb. 5, 2010

I tried this recipe out to possibly use for my son's Valentine's Day party at school (used heart cut outs instead of stars). I'm normally not a fan of butter cookies, but they looked perfect for a Valentine's party. Another reason I thought they would be a good choice is that I wouldn't be tempted to eat them all....boy was I wrong! These cookies are too good for words! Perfect combination of light crunch and subtle sweet chewiness. I left off the 'icing' as I felt they were perfect on their own. Thanks so much for this recipe!

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Reviewer:

turtle

Reviewed: Dec. 18, 2009

I've been on AR for years & I think this is the 1st review I've written! I bought raspberry preserves and then searched for a recipe to use it in when I came across this. I've been looking for a good cut-out recipe for years and I think I've finally found it! I loved that I didn't have to refrigerate the dough and wait hours, I could just mix it and roll it right away! Based on the other reviews I added the almond extract and it was perfect. I made the first batch into stars with the raspberry preserves but I am also going to make another batch and just decorate as a plain cut-out cookie. This is definitely a keeper!

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