Reviewed: Dec. 22, 2008

Great cookies. A little time consuming, but well worth it.

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jordankids

Cooking Level: Expert

Home Town: Bristol, Virginia, USA

Living In: Bristol, Tennessee, USA

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Reviewed: Dec. 20, 2008

My family loved these cookies. I used my own cherry almond preserves. These cookies are just perfect for the Christmas table. The dough is easier to work with when kept chilled. I made both round and square shapes. If the dough becomes too soft, simply put it in the fridge for a few minutes. I even put the squares (still on the waxed paper) back on a shelf in the fridge while I filled half a sheet.

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angelnina

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

Very good tasting cookie. Kind of shortbread like. The dough is difficult to work with, but I found that by rolling it out between the wax paper and then putting it in the freezer, the squares were much easier to work with. I filled mine with blackberry preserves and dusted them with powdered sugar. Others I filed with the cream cheese filling from the bakery and then drizzled those finished squares with chocolate. Very pretty and will be enjoyed by all. I will say that you only get about half of the amount the recipe is supposed to yield and I didn't make them huge. I'll make these again, only this time I know what I'm getting into. Merry Christmas and thank you for sharing this recipe.

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micky1121

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Sep. 17, 2008

The name is misleading, these are nothing like ravioli. The dough is a flaky pastry dough, not pasta-like. Not at all what I thought it would be. Regardless, these were pretty tasty and got great reviews. I suggest making them a little larger and using more preserves than suggested. I made mine into ~2" triangles and used about a teaspoon of preserves on each. Also drizzled them with a bit of melted chocolate.

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jsrandall

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Reviewed: Sep. 13, 2008

I have to give this a 5 just because they are so good, it almost doesn't matter how long they took. I was a little frustrated with the dough but didn't put it in the fridge, I put it in the freezer instead, until just about hard. They were easy to cut and fold together. I took another reviewers idea and also used neutella. WONDERFUL. I'm glad I didn't use the pie filling, I fell like it would have just been an ordinary strudel type cookie. This is a keeper!

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Justina

Cooking Level: Intermediate

Home Town: San Mateo, California, USA

Living In: Portage, Indiana, USA

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Reviewed: Jul. 23, 2008

Very good! I made some with the cherry preserves and some with raspberry-- the raspberry is much better and far more popular!

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kap2

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Reviewed: Jun. 3, 2008

These are pure heaven! If you haven't tried an Italian cookie recipe, this is the one to try! The cookies are so light, buttery, and divine! The only thing different is add 1/4 tsp. of anise extract instead of almond. It was perfect! I baked some extra to take to the guys at work!:)))

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Vannesa Mulalley

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I'll roll the dough thinner as there seemed a lot more cookie than filling and I didn't get that many cookies from 1 batch.

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CCSargent

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 17, 2008

Okay. I'm rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as "Italian" and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I'm going to tomorrow night, but this time I'll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste!

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 20, 2008

These cookies are delicious. You cannot omit the lemon. That's what makes them delicious. Well, that and the butteryness of them. I did leave out the almond extract, though I can't imagine them possibly being any better with it. And I used raspberry preserves, and mmmm mmmm mmmm. The reason I docked this recipe one star was for the amount of time it takes to make these. Make sure you set aside a couple hours.

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Amber

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Reviewed: Mar. 13, 2008

These were so good! Very time consuming though. My cookies didn't look anything like the picture! They were very good though. I think next time i won't do all of the cutting of the squares and all that...I will just bake them like regular cookies and then put the preserves in the middle of the cookie. Overall, a good recipe!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jan. 23, 2008

Excellent taste, perfect blend of flavors. Best filled cookie I've ever made. Didn't change a thing, maybe next time I'll try filling with figs and almonds. The cookie part is perfect. I will be making these cookies often.

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Sheryl168

Cooking Level: Intermediate

Living In: American Fork, Utah, USA

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Reviewed: Jan. 3, 2008

These cookies are excellent. I made 3 batches during the holidays and everyone loved them. I used a round cookie cutter so they looked more like little tarts than ravioli's.

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stacey16303

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Reviewed: Dec. 16, 2007

This is a very tasty cookie! I would have only given it 4 stars, but on a whim i added a drizzle of white and semi-sweet chocolate, it really made these cookies "pop" with the cherry perserves. They look great and are super Yummy!

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lavalady

Cooking Level: Beginning

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Reviewed: Nov. 30, 2007

WOW! These are awesome! They are a little more time-consuming than simple drop cookies, but well worth every bit if effort. I took these to a potluck dinner party and every single one was eaten. Luckily, I had stashed a couple back at my house, and I loved them even more the next day! Thank you for a wonderful recipe! I will definitely be making these again.

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xgi2004

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Reviewed: Mar. 4, 2007

These cookies were incredible - adorable looking and a wonderful flavor! As mentioned by other reviewers, they are time-consuming to make, but they are great when you really need to impress. I took them to a party, and they were the number one favorite! I made the cookies 2" rather than 1-1/2" and used 1/2 t. cherry jelly on each, which seemed to work well. I was afraid the jelly would seep into the cookie and "disappear" from the middle, but it held its form nicely.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

Time consuming, but so fabulous! HUGE HIT!

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Ginger

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

These cookies are very good but the dough was a little hard to work with. Even after leaving in the fridge it was just so soft that it kept tearing. Even so, I would make them again if I had time on my hands... thanks for the great recipe Justin!!

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amygirl

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Reviewed: Jan. 11, 2006

These were good, but very time consuming to make. I would probably not make these specific cookies again, however the dough is delicious and I will use that for other cookie recipes.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Dec. 3, 2005

Great! Very difficult to form, though. I made the squares a little bit bigger than suggested and it worked out terrifically.

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Bridget A

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Burlington, Vermont, USA

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Ravioli Dolci (Sweet Ravioli)

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