I love this recipe! If you don't like it then you can easily do this with any sugar cookie recipe. For my filling I use seedless raspberry jam and thicken it up in a sauce pan by adding a tiny bit of corn starch. This way when the jam cools its more like a chewy candy or as my kids say its like having fruit roll ups in the center of the cookies. Nice and chewy. Plus it doesn't ooze out the sides or make other cookies stick to it when packed in a tin for storage. Cut the cookies on top of parchment paper on your cookie sheet and pull out the excess with the tip of a knife or tooth pick. My steps: I just roll out on my marble cutting board on top of parchment paper, pick up parchment with rolled out cookie dough and place onto the cookie sheet, cut out my shapes, pick out the excess and bake.
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I love this recipe! If you don't like it then you can easily do this with any sugar cookie...