Amazing, thank you! My husband will likely be heading home soon for a visit, so I could have some shipped to his parents, and he can bring them back. They sound wonderful!

Hello again! I bought the strawberry-lemonade marmalade from a family owned roadside farm market near my home in Michigan. All of the jams and jellies they sell are from the Amish community in Shipshewana, Indiana. The brand is called Scherger’s Kettle. There is a website for them as well: shipshewanajams.com. It would be well worth it to have some shipped. It tastes just like strawberry lemonade. It just reminds me of summertime!

Homerun, Keron! You clearly nailed the recipe, and I love the sampling of different jams, it really does change the cookie entirely.

Do you make the strawberry-lemon marmalade, or is it storebought? Which brand? It sounds heavenly!

Hi, Leah! I legitimately had to think about how to answer this because they tend to be right in the middle for me. They’re a sandy cookie, which you would think means hard, but when you bite into them, they’re a bit chewy and soft as well. I hope this makes sense, and I’m trying to avoid not answering your question, but finding it a bit hard to do! If I had to choose, slightly harder leaning, but not hard.

Thanks!

Hello, Anita… Sorry if I’m misunderstanding your question – but are you asking if there is an egg substitute you can use in the recipe? If so, I have never made this recipe without egg, so unfortunately I wouldn’t be able to give you a concrete answer. If I did misunderstand the question, please let me know!

Yes absolutely – apricot, strawberry or orange marmalade work great for this recipe too. Happy baking!