I wish there was a way to get more filling into these cookies. It's such a small amount of jam, that when the cookies puff during baking, there isn't much filling in comparison. I refrigerated the dough overnight, but needed to let it warm up for quite a while before I could work with it. Like others, I rolled the dough out and cut it with a 3" round cutter. I made some cookies with apricot jam and some with homemade cherry-raspberry jam. I used a little water to help the dough stick to itself and pressed it with the tines of a fork to help seal in the jam. Some still leaked out, but it did help. This is a very tender, flaky cookie. They are best eaten the first day or two. I haven't had the opportunity to try freezing them. I would like to try using a chunkier fruit filling in the future. Tip: If rolling out the dough for cutting, roll between two sheets of waxed paper lightly dusted with flour. This makes the job much simpler!
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I wish there was a way to get more filling into these cookies. It's such a small amount of...