Reviewed: Dec. 8, 2011

very tasty cookies.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mrsllb

Reviewed: Dec. 21, 2010

These are fantastic! Will make them every year.

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
2 users found this review helpful

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!

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

J. Dean

Reviewed: Dec. 17, 2009

I put 1 tsp of almond extract in the dough instead of the glaze. I found the dough too dry and it would not roll, so I added an extra egg and it was perfect. If you don't want the dough to have a flour-like taste you can sprinkle icing sugar down and use it on the rolling pin. It only takes a little. I then dusted the cookies with icing sugar when they came out of the oven. Very good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Searchgirl

Cooking Level: Intermediate

Home Town: Morinville, Alberta, Canada

Reviewed: Dec. 4, 2009

These cookies are delicious and beautiful! I gave it 4 stars because the cookies are pretty time-consuming, and the recipe doesn't make nearly as many cookies as it claims, I've found. The cookies and icing are both fantastic. I make these for Christmas every year and use a variety of preserves (my dad loves apricot!). I make stars, snowflakes, bells, gingerbread men, and whatever other shapes I have lying around. I get lots of compliments on these every year!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Heather

Cooking Level: Intermediate

Living In: Twinsburg, Ohio, USA

Reviewed: Dec. 3, 2009

I made these by cutting the dough into circles using a clean cap from a can of spray starch - frugal and ingenious, huh? LOL Then I cut a small star shape using a very small star-shaped metal cookie cutter into the middles of the top circles. This made assembling the cookies easier while still making them pretty. I also skipped the icing and added 1 tsp of almond extract to the dough. I dusted the finished cookies with powdered sugar as did another reader, making them look rather like old-fashioned Lindzer (sp?) cookies.

Was this review helpful? [ YES ]
13 users found this review helpful