Normally I wouldn't leave a 5-star review for something I had to tweak, but this cookie is SO worth it! I got 3 bakers dozen from this recipe, measuring my dough about 2 tsp per cookie.
USE BUTTER. I cannot stress this enough. This is a shortbread cookie. It is not sweet, it will not spread, it will crumble slightly if cooked properly. Also, cream vanilla into butter/sugar/yolk. Most bakers already know to mix their wet, then mix the dry in a separate bowl and add to wet, but a novice baker might not.
CHILL FINISHED DOUGH before shaping into balls.
ALLOW COOKIE BALLS TO WARM to room temperature before pressing your fingerprint. Cold dough will crack and make your cookie brittle.
FILL BEFORE BAKING. After cooking for 5 min, my cookies had a crust that broke and left a brittle cookie with ugly bare streaks. When I pre-filled, the cookies were smoother, but had no coating because my daughter needed a nice looking batch for her bf. I will test this again with black sesame for good photo contrast and because it's yummy. :)
BAKE FOR 15 MIN AT 300. I also lined my pan with ungreased foil, it makes it easier to move to cooling rack and keeps the bottom from burning.
COOL THOROUGHLY BEFORE TOUCHING. The filling is HOT. YOU WILL GET BURNED. And it's just not fun to run to the sink with jam hardening onto your skin.
These would be a great project for kids over 3 to help with. Just make sure they don't poke through the bottom!
Was this review helpful?
2 users found this review helpful
Normally I wouldn't leave a 5-star review for something I had to tweak, but this cookie is SO...