This is my daughter's recipe which she copied from a magazine. I think she melted semi-sweet chocolate chips for the filling, rather than using the preserves, to make a "milano" style cookie. The recipe specifically states to wait a couple of days before eating because the texture changes and becomes "lovely and melting." Use your imagination for fillings! (I'm thinking almond paste!) These keep so well they would be good to make ahead for holiday gift-giving.