These festive sandwich biscuits are excellent round Christmas or anytime really. Use any red jam in the centre.
I did not make these cookies but wanted to offer a tip on cut-out cookies. Roll them out on parchment (or a cookie sheet), cut them and REMOVE THE EXCESS dough. That way, your cookies will retain the shape because you're not handling them. Remember to make the cuts with enough room between them to bake properly! - 09 Dec 2010 (Review from Allrecipes US | Canada)
I've been making these cookies for a few years now, and everybody demands them from me at Christmas time. Even though I've thought about 'retiring' from this exercise because it means torturous sessions toiling in the kitchen like a sweaty elf, I can't, simply because the results and the awed looks it generates from other folks are just that good! They're so gorgeous that really, they should be known as America's Next Top Cookie. One little thing I've learned is to keep the dough as cold as possible when rolling - even if that means keeping your kitchen window/door open. Another tip: cut the small star (the one that goes in the center of half of the cookies) once you've placed them on the cookie sheet. It's a lot easier to pry the excess centre dough with a small knife that it is trying to transfer the hollowed star shape onto the sheet intact. Finally, I use red and green decorator sugar to give it a more festive look - this year I'm going to try some icing sugar too. - 11 Dec 2004 (Review from Allrecipes US | Canada)
I made these for Christmas, and everyone enjoyed them. I made them again for Valentine's Day, using heart cookie cutters. I used seedless raspberry jam for the filling and everyone really liked them. One suggestion: I tend to make thick cookies, (I like them that way) but this recipe you need to keep them thin because, remember, you will be stacking them. My Christmas batch I made too thick, but the Valentine batch I made thinner and were great. Good recipe. - 28 Feb 2003 (Review from Allrecipes US | Canada)