Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.
Simple, easy to make recipe. The only thing I did differently was to use cold butter and keep the dough cold and stiff. If it gets too warm and sticky, instead of adding more flour, I just pop it in the refrigerator for a few minutes to preserve the flavor.
Read More Simple, easy to make recipe. The only thing I did differently was to use cold butter and keep the dough cold and stiff. If it gets too warm and sticky, instead of adding more flour, I just pop it in the refrigerator for a few minutes to preserve the flavor.
I used butter instead of margarine and added some powdered sugar for looks, otherwise stuck to the script and they came out great!
I actually use this recipe to bake regular cookie cutter cookies. They come out delicious and soft but still hold their shape. Just have to remember to refrigerate when you roll out the dough and then when it’s cold and solid, it’s much easier to cut the cookie shapes and then bake. This is definitely my go-to cookie recipe!
