About this recipe: A buttery cookie dough is shaped like ravioli, by stuffing them with cherry jam. They are then baked until crisp. Try these with any of flavour of jam you prefer. Serve these tasty morsels as is or with a cup of tea or coffee.
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Probably my own fault somehow, but I found them a little stodgy - 23 Apr 2013
I made these as circles and they baked up better looking than they were raw. I used Nutella instead of jam. Next time I'll roll the dough thinner as there seemed a lot more cookie than filling and I didn't get that many cookies from 1 batch. - 29 Apr 2008 (Review from Allrecipes US | Canada)
Okay. I'm rating this recipe a 5 because anyone who tasted them even without knowing how much work went into them, gave them 5 stars. I made them for an Italian themed espresso and cookie night when some friends from where I lived in Padova, Italy were coming to the states to visit. They definately passed as "Italian" and everyone loved how they tasted. I was frustrated with how long they took to make and the fact that the dough was impossible to work with after being out of the fridge for even 5 minutes. I had to keep popping it in the freezer to make it cold enough to be workable. This added to the time-consuming aspect of the recipe. I am going to try it again for a gallery opening event I'm going to tomorrow night, but this time I'll take the advice of other reviewers and make the cuts after the two sheets are layed on top of one another with the filling already in between. Hopefully this will cut down the time and frustration and not take away from the pleasing taste! - 17 Apr 2008 (Review from Allrecipes US | Canada)