*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a family recipe for me as well so I have made literally thousands of these cookies over the years. A few comments/suggestions. First, they aren't the same as danishs so if that's what you are wanting then keep looking. Second, these really should only be made with butter. Margerine just isn't the same. Third, we always prepare the dough the night before and refrigerate it overnight. The dough needs to be cold and rolled as thin as possible. I think this will help with some of the complaints about the cookies not sealing well. Finally Solo filling really is the best. The consistancy is thicker and better suited for these cookies.
Excellent cookies. Not alot of ingredients, but it still takes awhile to prepare. I used a pasty cutter and cut out small squares instead of circles, they were much easier to overlap over the cookie. Also, I used Solo pie and pasty filling instead of the jam.
I make these every year, Theyre fabulous and diabetic friendly depending on your filling. I have found through trial and error that the filling MUST be thickened with cornstarch to avoid it melting and running all over the pan. To prepare the filling, melt your jam in a small saucepan, then make your cornstarch slurry with about a tablespoon of cornstarch mixed with enough COLD water to make a loose paste, then add to your jam and cook until thickened.
I've been searching for this recipe for 10 years! My grandmother called them "Horn a plenty", as a child I only knew they were delicious! I added a bit more butter on the second batch and they were perfect!!