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What do I do with the dough if I am using a cookie stamp?
My husband is Diabetic and loved the plane cookie. i will be making them in small batches from now on.
I make various cookies for the season. This recipe was the best for thimble cookies I have come across, and I’m so grateful.
I made these tonight. I used the exact ingredients listed and followed the recipe steps exactly, and they came out amazing! The cookie is delicate and soft but sort of flaky-ish. They are just so good! I used strawberry preserves and boysenberry jam. I didn’t have any of the issues as others mentioned. *I chilled my dough just as the recipe said too.
How many does a batch make?
Hi, Irma — The recipe makes 2 to 2 1/2 dozen cookies.
They came out just Perfect!
Follow the recipe exactly. Don’t flatten them too much. These are my go-too every year and they are perfectly delicious. Perhaps the people who had issues skipped the chill step? Not sure… but don’t let negative reviews dissuade you. These are great and you will get rave reviews!
A ball of butter melting in an oven. Thats what you’ll get if you try to make these! Very disappointed.
Hi, Margaret! I’m so sorry that these cookies didn’t work for you! I’m a little stumped why your cookies flattened so much. My best guess is that your butter might have been a little warm (at room temperature, it should be soft enough for you to cut through with a little resistance, but not so soft that it’s become the consistency of hand lotion), or that your oven temperature was a little high. I’ll keep an eye on the comments and see if others encounter your same problem. Thanks!
Disappointed:( I’ll go back to my Betty Crocker recipe for these cookies. They definitely need brown sugar. They spread flat which made it impossible to fill. The taste is just so-so.
Did not hold their shape. Spread out flat
The dough really needs to be chilled well before baking so they don’t spread out
I needed to make something to use up extra lemon curd I had from a pie, so I threw these together last minute and they turned out to be the favorite dish of the evening! I also added some fine blueberry preserves in the middle, and the tartness really complemented the mellow taste of the shortbread.
Awesome old-fashioned cookies – these don’t last long.:)
The longer you keep them in a sealed container the better they taste! I’ve been making these for 25 years and always make them at least 10 days before the holiday, everyone ask what my secret is ;) Merry Christmas :)
Patricia Zito. Wonderful recipe. Needed to bake for about 17 mins. Thanks for sharing.
Thanks for the recipe! I’ve made these before for my husband and he just loves them. I was planning on doing this for a Christmas cookie exchange, but one of the girls is gluten free. Any suggestions as to what I can use to replace the flour?
I’m planning on making a GF version with bobs redmill 1to1 gluten free baking flour. I’m hoping it works!
one of the best cookie recipes ever! i always come back to this one, been using it for a few years now and they always turn out great.
I rolled the balls slightly larger, flattened them slightly with the palm of my hand, then made the indentation. They baked more thoroughly this way, and did not crack as much. I used “Simply Fruit” spread, and this worked very well. I sprinkled confectioner’s sugar on them and this made them quite festive looking! These cookies are delicious.
Mine turned out dry and had no flavor. Not a good recipe.
We always have made these cookies and used a dollop of colored frosting and xmas sprinkles for the centers..they look lovely…
My mom and I made these every year around the holidays when I was a kid. We always made some with a Hershey’s kiss with almonds! Delicious!