I made these little cookies for Easter, although I think I'll be making them straight through the Summer. They are light and sweet enough to be refreshing even on warmer day. I used apricot and raspberry jam because that is what we had in the fridge but I think any color would be pretty.
Use small amounts of the dough at a time - keep the rest in the refrigerator or freezer. It really helps!
{the bottom side of the cookie}
{snap in the gadget and you have the top side}
I kept them in the freezer after they were done - take them out a few minutes before serving. They will be just the right cool temperature for those warmer nights.
I kept the cutouts and baked them at 250 for a few minutes - they just needed a little zap. They were a great little app - and you know my rule (see mini pancake post) - the smaller the treat, the more I can have!
{Sneak Peak Alert}
I have been working on a home project in my livingroom - I will post about it this week!