Beautiful and scrumptious! I use black raspberry jam and dark chocolate for drizzling.
These are one of the most delicious and one of the prettiest cookies i have ever made, and i think i've made millions! Unlike other reviewers, I didn't find the dough stiff or dry. I used very soft butter and finished it by hand. This is a shortbread style dough and would be altered to something more like a sugar cookie if egg were added. The correct amount of carefully measured flour, and very soft real butter ONLY, will do the trick! It came together so beautifully and rolled wonderfully! I made a quadruple recipe, which made ten logs or ten dozen cookies. These are for my daughter's wedding, and I made half with peach-mango preserves and half with raspberry jam. They're absolutely gorgeous! This is a recipe I will make again and again! Very big result in proportion to the easy recipe.
I think there was an ingredient missing from the recipe because it was way too dry with only the butter, sugar, vanilla, and flour. So I added an egg and some cream cheese and it ended up very well!
I made these last year in June and one of my coworkers has been requesting that I make them again ever since. The dough was too dry when I made it, so I also added in about 3-4 tablespoons of cream cheese. They came out flaky and a little bit chewy with a fantastic creamy undertaste. Also substituted Strawberry jam for the raspberry.