I have a dough recipe I love. It is just like PJ's but with a bit of sugar and a little vanilla. This is a very helpful post and I did take away three new things. Like Audrey I did learn to food-process the filling. I always had trouble with the filling falling out of the cookie. Not now. I also always used preserves on the dough to anchor the filling. But when the cookies were baking the preserves leaked onto the sheet and often burned. So I had a nice cookie with a little ring of burned preserves around the bottom. This time I used a little water to keep the ground filling in place and no burned stuff. The third thing I did differently because of this post was to use Lorraine's suggestion to fold the dough. Worked great.

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