These are my new favorite Christmas cookies. I'd advise chilling the dough for about an hour, making 1 inch balls rather than 1 1/2", and using the end of a big wooden spoon, chapstick end, or 1/2 inch dowel to make the indentation. Be sure to use parchment paper; it helps them brown properly and prevents sticking. I used a sandwich bag for the jam, squeezing it through a snipped-off corner. I'd also double the batch, because they're popular and they freeze well. Don't substitute vanilla for the almond extract; it makes a difference.
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These are my new favorite Christmas cookies. I'd advise chilling the dough for about an hour,...