Lulu's Copycats

Buttery almond star cookies sandwiched with raspberry jam, plus the cup of jam that would fill almost 200 sandwiches and what that stated yield means.

Nutty cardamom thumbprints filled with jam, plus the reason that browned butter goes back in the freezer and the softening step you can skip entirely.

Soft peanut butter blossoms with a jelly center, plus the scoop size that would leave you fifty kisses short and the liqueur that never bakes off at all.

Buttery almond snowballs rolled twice in powdered sugar, plus why the first toss has to happen while they are warm and the trick to grinding the nuts.

Piped shortbread sandwiches with vanilla buttercream and raspberry jam, plus why the dough fights the star tip and how much buttercream goes to waste.

A three ingredient shortbread baked as one slab and cut into bars, plus the cook time that is off by nearly an hour and why you cut every bar twice over.

Rich butter cookies with a crunchy sugar top, plus the one inch log that would have to be four feet long and the chill time the card leaves out of it.

Pressed wreath cookies marbled green with red sprinkles, plus the white dough that the method names but never makes, and how much green you really need.

Pressed almond butter cookies that bake in under ten minutes, plus the salt the method forgets and why parchment stops the dough sticking to the sheet.

Giant rippled cookies loaded with toffee bars and pecans, plus exactly when to bang the pan both times and why these are not really snickerdoodles at all.