This recipe, to me, is fun to make! I had great success rolling the dough and then using either a 1/4 teaspoon or a 1/2 teaspoon metal measuring spoon dipped in sugar to make the indentations. (The larger equals more filling, obviously, and is my preference.) When I doubled this recipe and forgot to double the flour, I started adding flour blindly and ended up with a very firm dough. I made it again the following day and used the exact metric weight of flour. Out of the two, I think I preferred the recipe where I probably used around 2.5 cups of flour. Uncooked, the dough was crumbly but formed well and ended up holding it's shape a lot better.
I ended up getting 40 cookies from a single batch using a 1 tablespoon scoop. I tried multiple jams, including seedless raspberry, cherry almond preserves, homemade concord grape, and cherry apple butter. The apple butter didn't set up as thick as the jams did, but it was the one that received the most compliments!
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Dec. 5, 2012