I've been making these cookies for years, but with the changes I made based on the reviews of others, these were the BEST I have ever made! I used almond filling instead of almond paste (the whole 12 oz can), added almond extract, used only raspberry jam (no apricot), and added 2 tablespoons of butter and 1/4 cup heavy cream to the melted chips for the frosting. The frosting didn't crack like it usually does when I try to cut into pieces. These cookies were moist and extremely tasty. Absolutely wonderful. Thanks so much for all the great tips!!!....an update: I made these this year for Halloween. They were a big hit! I just used orange paste food coloring instead of the red. Now wasn't that a great idea?
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I've been making these cookies for years, but with the changes I made based on the reviews of...