Yield: This recipe makes 2 dozen (24-27 cookies), 1-1 1/2-inches size cookies. You can get a different amount if you make them a different size.
- Shortening Substitute: You can substitute the 1/4 cup shortening with 1/4 cup coconut oil for a healthier option. I often make this substitution and the recipe works well! Just a thought to keep in mind, with any ingredient substitutions, the more substitutions that you make, the further you get away from the original recipe.
- Jelly: 1.) You can substitute the Jelly for a healthier, low-sugar fruit preserves option. 2.) You can also alternate the types of jam/jelly/preserves depending on what you have available to you. 3.) I recommend using a seedless jelly that is thicker in consistency for this recipe.
- Flour: You can substitute the all-purpose flour with a 1-to-1 ratio gluten-free flour option, and use it in the same amount.
- Vanilla & Brown Sugar: Check out our recipe tutorial for How to Make Homemade Vanilla Extract and Dark Brown Sugar recipe.
- Nuts: 1.) You can use walnut or pecans as the most traditional option but you can also use almonds, pistachios, or your favorite nuts in the same amount. 2.) You can use a food processor to process the nuts to make it easier to make them finely chopped. 3.) You have the option not to use nuts and you can also use sprinkles or sparkling sugar in place of the nuts. 4.) Another option is sprinkling confectioners’ sugar (powdered sugar) over the top of the cookies when they are done with a sifter.
- Oven Temperature: the original 1950s recipe that this is inspired by has the oven set to 375 degrees F (190 degrees C). In this recipe, the oven temperature is at 350 degrees F (176 degrees C) to take into account modern oven temperature being more accurate. I note that just in case you are baking with a vintage oven and want to experiment with the oven temperature that may work better.