These are wicked good. You know how all recipes regarding sugar cookies with jam in ‘em tell you to roll the dough thin? Forget that. These are half an inch thick or more. What happens is you get a dense cookie, with crisp edges and a slightly chewy center. These are simply out of this world. It is not quite a pastry, not quite a cookie but something boldly inbetween. I use apricot or raspberry jam , or sometimes caramel spread or melted chocolate. What's nicest about these cookies is they are all butter. In a bakery these days, it would be shortening based - with that bland taste and weird fat-on-the-roof-of-your-mouth thing going on.