Jam Filled Butter Cookies
Oh my... these are so good, and easy to make. I used Raspberry Jam, but I can't imagine a jam which wouldn't taste good on these. They are so buttery yet light, very much like a shortbread. One tip- I used a spoon from my daughter's tea set to spoon the jam in the cookies. Next time I think I might sprinkle a little sugar on top after they cook. I'm sure they would be good with most any drizzling on top, such as chocolate or caramel. Very versitile, and they look so nice. Everyone will be impressed, but they are so easy to make. Thanks so much!
Also, because my hubby is lactose intolerant, I used all natural margarine instead of butter. As another review stated, they didn't look done when indeed they were.
2 users found this review helpful
Sep. 26, 2004