i've made this cookie a few times over the years using regular raspberry jam and raspberry filling specifically for baking. the one for baking made a huge difference and didn't bubble over at all. i added one egg yolk this year, and the cookie didn't spread as much as in previous years. i also molded the cookies first and then refrigerated the dough before filling and baking. i like it best with vanilla extract for the icing, almond for the cookie. i put the icing in a zip lock baggie and cut a tiny hole in the corner to drizzle on the cookies. these cookies are a HUGE hit at the dessert table!! don't be intimidated by the multi-step process if you're an amateur baker. they really aren't difficult, at all. enjoy!!
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i've made this cookie a few times over the years using regular raspberry jam and raspberry...