New This Month

Who can resist an assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.

Source: Everyday Food, December 2008



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How would you rate this recipe?
  • marnus
    28 DEC, 2008
    they should be sliced 1/4 inch thinck instead of 1/2 inch thick. martha's other recipe says 1/4", and i made them 1/2" thick and although they tasted great, they didn't look as nice, and i obvioulsy only got half as many cookies.
  • sparkleplenty
    19 DEC, 2008
    When I printed this, there was no direction for baking, so I'm back to get it!
  • Heidelind
    17 DEC, 2008
    This is very time consuming, but these are ingredients you are very likely to have in your kitchen already, and the presentation is just fantastic. Sure, there are simpler ways of doing this, this is a pretty basic recipe, but...this is the kind of cookie that also gives you visual enjoyment.
  • mrsquiche
    2 DEC, 2008
    Excellent idea Donna Jagoe - cookie press would make this alot less time consuming!
  • greenknitcat
    2 DEC, 2008
    Am I missing the baking part?
  • AndreaRobin
    2 DEC, 2008
    these are just like cookies my mother and grandmother used to make when I was a kid, except instead of all the layering which does seem a bit tedious, she would lay it out flat, spread the jam, and then roll it and then flatten the roll slightly, then cut it, although I am not positive whether she cut it before baking or after, I will ask her, probably before. We used to call these cookies roly poly, and sometimes instead of jam, she would use a chocolate spread. yummy!!
  • Donna_Jagoe
    2 DEC, 2008
    This looks to difficult. I make these cookies with a cookie press. Use sugar cookie dough and use the flat die form. Press out a long strip on a cookie sheet. Gently add jam and top with another strip of dough. Bake and cut and you have elegant and delicious jam filled cookies.
  • KellieMB
    2 DEC, 2008
    These are very yummy! Make sure you chill the dough.

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