Reviews & Comments

I've made these before and people really liked them---these disappeared before the other type I had made. Thinking of making them for the 4th of July but instead of one "well" for preserves, I'll make two wells. I'll fill one with strawberry and the other with blueberry for a red, white, and blue look. And maybe a very light/sparse sprinkle of silver star-shaped glitter on top of the wet glaze drizzle...

These were absolutely devine - I followed the review that said to split these into 6 logs and sprinkled sliced almonds on them. I have shared this recipe several times. I had homemade Raspberry Jelly I used and these were a hugh hit. I also used Almond Extract in the frosting. Follow the recipe on the cookie mix bag and add the extra flour. I used parchment paper on the cookie sheet.

I made this recipe using a peanut butter cookie recipe made from a yellow cake mix and they were nummy. Going to make these instead of peanut and jam cookies.

For hubby/5 stars - me/3 stars.....way to sweet. I guess I'm just not a sugar cookie fan. I was expecting them to be more like the taste of shortbread....sorry, my bad. They were really quick/easy to make. I only used 1 cookie sheet which is exactly 12" wide. Sprinkled a little flour on the pan and rolled them right on there until the logs reached both ends....super easy this way. Also, used the back of a rounded 1/2 tsp. measuring spoon to make the jam indent. I had some lower suger berry mix jam which worked well. They sliced up/slid off the pan really well as well. You could really embellish these for your own taste buds.....peanut butter, fig jam, Nutella perhaps next time?

This is one of my favorite cookie recipes but I jazz it up a bit. I follow mixing instructions then divide into 6 balls and roll out into 8-9" logs. Even when sticky I can get the logs right even if I have to reball and start over. I roll them like play dough on a second cookie sheet or cutting board then move to the sheet I am going to bake on and roll a little/touch up as needed. I use two cookie sheets to bake the 6 logs. I do NOT let them cool before making indent with spoon, tried once and I feel they need to be hot to get the indent. I also go down each log twice and make a wider indent for the jam. They can cool now until you are ready to fill. Take the jam and mix it well in a bowl so it is smooth not lumpy, using an ice tea spoon I fill the logs. I use about 1/2 of a 10oz jar because of 6 logs and wider indents. Then after this I sprinkle almond slices down the center on the top of the jam... lots of them. Then finally I make the icing but I put in 1/2 tsp or more to taste of almond extract and then just enough milk for the right consistency. These Almond rRaspberry logs are always a hit wherever I take them. The ends are always a little crisper and not enough jam so baker (and spouse) get to eat the end nibbles before the rest go to the potluck.