Raspberry Pastry Twists
Total TimePrep: 40 min. + chilling Bake: 15 min./batch
Makesabout 2-1/2 dozen
While I like this recipe it does need tweaking. First, I found this in the book and half the ingredients were missing from the list. The folding of the pastry should be WIDTHWISE to create the shorter bitesized twists. Be sure to spread the filling THINLY to prevent it from squishing out. I used a triple berry preserves, which hightened the flavor. Otherwise, not too bad.
This recipe requires some tweaking, but I like that it isn't too sweet of a "cookie". I use Raspberry Jam for the filling, it doesn't ooze out like the pie filling and spreads better. I also add extra sugar but you have to be careful about consistency. I add a bit of extra butter and a dash of milk to keep it from being too flaky.
there is no taste to these cookies
I followed the recipe exactly and think I'm a pretty good baker, but I find the dough just crumbles and doesn't roll out well.
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These look better than they taste. They are very bland. Too bad. :-( I really wanted these to work. You can't add more filling, it'll just ooze out.