The recipe reviewed here appears on Page 12 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Cook time: 20 minutes
Admittedly, it’s been a while since I’ve made traditional sugar cookies. It’s my tendency to pick a more flavorful drop cookie instead of rolled and iced.
This recipe reminded me why. Though not overly difficult to prepare, I found the dough hard to work with. It was crumbly and frustrating to roll, taking a good five minutes to just become workable. After I could roll it, the dough became sticky and the rolling pin needed a lot of powdered sugar to keep going.
The extra sugar might have contributed to the sweet taste of the cookies. Combined with the marshmallow crème and jam, the decadent cookies might be too much for some.
Try this: To add a holiday flair, use a red jam.