These cookies were just what I was looking for! I wanted to try shortbread cookies (my first time) and these seemed easy enough. I made a few modifications, and they turned out great! I didn't have almond extract, so I used vanilla (slightly less than the recipe called for) and I wanted chocolate, so I used melted semi-sweet chocolate instead of jam and filled the thumb print when the cookies came out of the oven. Perfect!

Reviewed On: May 12, 2009

I have made these cookies at least 3 times now and they are wonderful! I follow the recipe exactly, then bake them for about 7 minutes. A friend of my husband's was over the first time I made these and he still talks about these cookies months later! This recipe is now in my own favorite recipe book.

Reviewed On: Mar. 21, 2009

Amazing! I've made these twice so far (and both this week alone!). The only modifications I made were to use half light/half dark brown sugar, and I cut and froze the peanut butter cup pieces. On the second batch, I used the half light/half dark brown sugar again, but instead of mixing the peanut butter cup pieces into the cookie dough, I cut them into fourths, froze them, then poked one piece into the middle of each cookie when they came out of the oven. The first batch had some cookies with more than one peanut butter cup piece and others didn't have any, so this was my solution and it worked great. I baked each batch for 8 minutes and they came out perfect both times. I kept them in a tupperware container and they stayed perfectly soft and moist for the whole week. This recipe has already made it into my favorites book and I'm sure I'll be making them again and again.

Reviewed On: Mar. 21, 2009