Learn from my mistakes! Make shorter loaves, because if they are too long, they will break as you move them to a cutting board. Don't be tempted to use more jam, as the weight makes the cookie more prone to breaking in the middle. Now that I've struggled through a batch, I would recommend making 2 inch by 6 inch loaves, as the loaves spread in width while baking. As noted by several others, don't be tempted to make the jam indentation too deep as the individual cookies will break. The cookies taste great, they just need a bit of finesse before baking. I used seedless raspberry and cherry jams, both were excellent with the almond flavored icing drizzle. Note - if storing, use waxed paper between layers.
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Learn from my mistakes! Make shorter loaves, because if they are too long, they will break as...