Yet another version of the classic 1954 recipe. Sugar cookie dough filled with jam and baked in strips. Then they are cut into cookies. Use your favorite flavor of preserves.
These are SO easy. And, I use Splenda instead of sugar and sugar free jams (blackberry & strawberry are great!) Just keep in fridge any that remain because they won't fair well for long periods of time without refrigeration.
Read MoreReally not a fan of this recipe. The cookie does not taste like anything. There are way better recipes like this on this site. Will not be making this one again.
Read MoreThese are SO easy. And, I use Splenda instead of sugar and sugar free jams (blackberry & strawberry are great!) Just keep in fridge any that remain because they won't fair well for long periods of time without refrigeration.
I made these but I made them into balls and did a thumb indentation and filled it with the jam! Awesome! Next time I want to use Strawberry -- something different! They will be a fav I know!
These are great! I doubled them and added double the almond extract. When I rolled them out I rolled them in powdered sugar. Everything in this I always have on hand so it was really quick and easy!!
These were very easy to make and very delicious. I think the taste is more like shortbread than a cookie. I used strawberry jam instead of raspberry and they were great. Also I let the dough chill in the frig for about 20 minutes before rolling it out.
These are very much like the ones my mom made when I was growing up. FYI, though---these are very sweet. These brought back fond memories.
This is one of my favourite recipes! I learned it from my grandmother and enjoy baking it as often as possible. This recipe is nearly exact to the one that I have in my written cookbook. Thank you for posting it.
Really not a fan of this recipe. The cookie does not taste like anything. There are way better recipes like this on this site. Will not be making this one again.
I love this recipe, my mom always made them when I was growing up. I started the recipe and realized I only had brown sugar, which I will now always use instead! They made the cookies very chewy and moist, and added a depth of flavor. The color became a light caramel but still looked very appealing.
I give this recipe four stars for taste but it was awful dough to work with. I ended up making thumb prints because I could do anything else with this extremely sticky dough. If you make thumb prints use extra flour on your hands to shape and bake for 15 minutes.
I used to make this cookie all the time! Only I had a lemon sugar glaze that I put over it. I believe I found the recipe in Sunset in the 90s. Everyone raves about them. For ease, I now just make the thumbprint cookies, much easier than rolling these all out and piping down the middle.