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Fantastic cookie! I made it with raspberry preserves instead of jam. (not sure if it makes a difference) To keep your cookies from going flat when baking, make your balls with the indentations then chill for about 15 minutes before filling with jam and baking. I didnt use the glaze but melted white chocolate and drizzled over cookies. I got 40 cookies that didn't last long!
Made these cookies for "Think Pink." I also refrigerated the dough for about a half hour before filling and baking. I wish I could give 10 stars. They are absolutely delicious!! I'm certainly going to add these to my holiday baking.
Wonderful flavor and texture. Only loses a star because 1-1/2 inch balls are WAY to big. Typo perhaps? No way would you get 36 cookies out of that, and they spread out so much that it doesn't make a nice presentation (nothing like the pictures). I also learned the hard way that you don't want to make the indentation too large because the jam will soak through the cookie. But this is definitely a keeper.
Perfect! Mine turned out exactly like the pic. I did everything just the way the recipe says except I only put 1/4 tsp almond extract in the cookie and added 1/2 tsp vanilla extract, for my personal taste. I put the dough in the fridge for about 15 min but in between batched I put the dough back in the fridge. I used preserves and had none of the problems mentioned about the raspberry soaking into the cookie. The cookie is buttery and soft but with a light crisp on the outside....just so yum! And pretty too :) My first taste was a reminder of Christmas and it's spring time lol but I love them and I will add them to my Christmas cookies for sure.
Yummy cookie. I had to add a couple extra teaspoons of water to make glaze liquid enough to drizzle. Also, I increased cooking temperature to 375. The cookies did not caramelize at 350.
absolute hit! I did not add the jam to save a bit of time. rolled into balls, baked and glazed as directed. Very good nice texture not too sweet perfect buttery taste.
These are probably our favorite Christmas cookie. I always get compliments and requests for the recipe!
Oh my,these are so buttery and delicous. I loved having the raspberry jam in them. Thank you for sharing with us.
What could be better than the buttery richness of shortbread coupled with the fruity tang of raspberry preserves? I made as directed and followed another's advise to chill the dough for at least 30 mins. My glaze consisted of confectioners' sugar, 1/2 tsp. almond extract, 2 Tbls butter and a "splash" of F.F. half and half. Delightful!!! I wish I could give 10 stars! Thanks, Amy Lee!
Melt in you mouth goodness!! I had a plethora of raspberries and have tired just about every raspberry recipe I could find. After making jam (for the umpteenth time) I thought I would put some of that jam to use. I found this recipe and have made it twice. The first time the dough was very dry. Not sure what I did wrong, but the cookie still turned out great. Made it for the second time and the dough was soft. Still not sure what I did wrong. I did use the end of a wooden spoon and pressed it in the dough at least 5 times to form an indent in the dough. (About the size of a quarter.) Turned out great. I didn't add more jam after baking...it didn't need it. Also used the icing. A really pretty cookie!