My mom and I used to make these every year at Christmas time. This recipe is very close to the one we used to use. A few tips to make them really good: chop the walnuts coarsely, make the balls on the small side, bake for six minutes then pull them out and push indent in them, then bake for 4 more minutes (at 350). Use a jam or preserve that is tangy and tart, as that what give the cookie it's awesome flavor. The dough is not meant to be too tasty on it's own. Follow these things, and you will have a tasty treat!

Reviewed On: Nov. 24, 2008

I just made these and they turned out great! I made a few alterations- I used about 2/3 cup peanut butter, added M&M's, baked them in a mini muffin pan, and put a dollop of chocolate frosting on each- too cute, and really tasty!

Reviewed On: Nov. 9, 2008

I brought this to a dinner party last night and it was a big hit. The pumpkin flavor was not overwhelming, and it was very delicious without being overly rich. I did make a few changes- I used a gingersnap crust with a dash of cinnamon and a few ground pecans. I omitted the mace and used 1/8 teaspoon of nutmeg instead. Finally, I didn't use the lemon extract. I baked it in a water bath for about 55 min. and then turned off the oven and left it in (overnight on accident). I put in the fridge in the morning and it was perfect- no cracks and just the right consistency- creamy without being too mushy. I will definately make this for thanksgiving! If you are looking for a good holiday dessert look no further!

Reviewed On: Oct. 11, 2008