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Showing 1-4 of 4
on June 13, 2012
I haven't even made these yet, and my mouth is already watering at the different possible combinations! I think the first one I'll try will be orange marmalade with dark chocolate chips instead of dried cranberries, and then I will start cleaning out the spare odds and ends of jams in the fridge (you know how somebody always opens up a new jar when there was 1/4 of a jar left of the "old" jam, and then you find you have 5 or more jams open!)
Thanks so much for this terrific recipe and loaf-pan technique!
on December 16, 2011
Made for a cookie exchange. Was looking for something fruity and a bit different and these were perfect. Easy to make, baked up nicely and quite delicious. Used homemade cherry rhubarb jam, may try marmalade next time as suggested by another reviewer. Will make these again - a big hit. Doubled the recipe without difficulty, just used two large loaf pans. May make one more layer next time. Very very good and so pretty. Thanks for posting. ;]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Debi H
on December 17, 2009
I made these the first time for this Christmas and was a little worried if they would look good with the layering involved. But the directions were excellent and they were actually quite fun to make and to see they came out so well. And the taste was excellent - followed the recipe exactly and everyone gave them high marks. A definite keeper for my Christmas cookie list. Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 21, 2008
This was a last minute addition t my cookie trays as I wanted something with cranberries. I did not have sour cherry preserves (just sweet cherry) so I opted to use orange marmalade instead. The combination was divine and I think the better choice between the two as it did give the tartness of the original recipe. Found that the filling needed some liquid for the initial cooking and added about 1/4 cup of water, all of which simmered off. The results were delicious both the cookie and the filling. I have never tried using a pan to get even ribbons, having always used a rolling pin with guides, but this was much easier and made making such and attractive cookie a breeze. We tend to make smaller cookies so I sliced the cookies in half before baking giving me close to 4 dozen squares.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (847 g)
Servings Per Recipe: 1