That does sound extra delicious! Thank you for sharing your experience, Dalatias!

Amazing! Thank you for sharing, Leslie! xo

I rolled mine out between sheets of waxed paper and chilled them on same. No sticking!

Having made them with both standard jellies/jams readily found at supermarkets, and the more expensive artisan jams, I have to say that the flavor is unbeatable when you use the artisan jams. I opted for one (called Inna Jam…cute, huh?) found in a local health-food market, as I had no patience (or the bank account) for ordering directly from the farms and wineries.

Still, the Inna Jam was kinda painful at $18+tax per jar. But–oh!–the flavor burst when you bite into the cookie! The concentrated peak-of-ripeness fruit flavor and the fruit’s natural sugar that caramelizes during baking make each cookie a memorable taste treat. So…spring for the best fruit filling you can afford. Here’s what I read for guidance: https://www.seriouseats.com/best-jam-jelly-preserves-gifts-sqirl-rare-bird-ayako-inna