Reviewed: Jul. 4, 2009

I made these along with the regular linzer tart cookie recipe. I did add 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves. This I believe made them more like a linzer tart. I was pleasantly surprised. They are very similar. They just seemed a bit lighter and flaky. I will definitely be making these again.

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damselsindesserts

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Dec. 24, 2008

These turned out good. I didnt want to fuss so instead of rolling them out I just rolled the dough into a log and sliced them into wafers. I didnt even stuff with preserves. We ate them as-is. Very tasty. Just like an almond butter cookie.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Dec. 21, 2008

These were tasty but dry and the raspberry jam was too sweet so I mixed it with strawberry.

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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Apr. 5, 2008

I made a half of recipe for new hubby. I used a homemade sugar-free mixed berry jam and "fake" powder sugar to dress them up. They went very quickly -- next time I will have to make the full recipe!

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Suzey

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Painesville, Ohio, USA

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Reviewed: Jan. 3, 2008

I made these with Splenda and splenda sweetened raspberry preserves for my diabetic uncle. He went crazy! We could barely keep everyone else from eating them. I used a little less Splenda because it is extra sweet and we didn't notice a funky aftertaste after the cookies were baked. Thanks a million-especially from my uncle!

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FlyingFoodie

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Dec. 30, 2007

Not as good as other sugar free desserts, but they are the only sugar free cookie I've found.

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annmcalvert

Cooking Level: Intermediate

Living In: Crane Hill, Alabama, USA

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Reviewed: Dec. 27, 2007

My boyfriend who is diabetic LOVED these cookies. I made them for him for Christmas..nice presentation as well..they're very pretty. Thanks for a terrific recipe.

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SUNNYBANKJ

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Reviewed: Dec. 15, 2007

Tasty, but definitely time consuming! I had to roll my dough out almost paper thin so they wouldn't be too thick after stacking them. I used sugar free blackberry preserves, and when these are fresh from the refrigerator, they are the best!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 19, 2007

Fabulous for being sugar free. My diabetic grandpa can't get enough of these upnorth while we're camping!

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Feb. 13, 2007

I had high hopes for this recipe being it was low sugar. These were just ok. The taste was bland, & if it weren't for the raspberry spreadable fruit I used (raspberry St. Dalfour from France, sweetened with grape juice) they would be tasteless. I did use Splenda, & cut with 2" heart cookie cutters, & a mini heart for the middles. They're part of a Valentines gift for my hubby----hopes he likes them better than me.

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JACKIE2830

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Cheektowaga, New York, USA

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Reviewed: Dec. 18, 2006

So wonderful! I've tried a million sugar free cookie recipes and this is the only one up to my standards. I used Splenda in the cookies. There was no aftertaste. I used Pollaner all fruit sugar free strawberry preserves, which were awesome! I also used Smuckers sugar free apricot preserves, but there was a sweetner aftertaste to those preserves. Beautiful, wonderful texture, decorative, good for gifts, diabetics, and they don't taste like sugar free!

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