Raspberry Split Seconds Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 24, 2008
Quick, easy and tasty! I used wild berry instead of raspberry.
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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Photo by lisarenee
Reviewed: Sep. 14, 2008
These were very easy to make and very delicious. I think the taste is more like shortbread than a cookie. I used strawberry jam instead of raspberry and they were great. Also I let the dough chill in the frig for about 20 minutes before rolling it out.
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Photo by lisarenee

Cooking Level: Intermediate

Home Town: Monteagle, Tennessee, USA
Reviewed: Oct. 28, 2006
These are SO easy. And, I use Splenda instead of sugar and sugar free jams (blackberry & strawberry are great!) Just keep in fridge any that remain because they won't fair well for long periods of time without refrigeration.
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Cooking Level: Expert

Home Town: Clintwood, Virginia, USA
Living In: Killeen, Texas, USA

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