These came out great! I followed another reviewer's advice and added 2 teaspoons of vanilla extract and 1/4 teaspoon of salt to the dough right before adding the flour. Next time, I will try using lemon or almond extract since this is a great basic butter cookie recipe. Using one whole egg instead of two egg yolks will save you some time and won't hurt the recipe. Also, I think using preserves instead of jam helps prevent overflowing during baking so avoid using jam if possible. I used strawberry rhubarb preserves and they were very delicious!
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These came out great! I followed another reviewer's advice and added 2 teaspoons of vanilla...