This recipe was soooo easy! I used fat free milk and 1/4 cup of egg beaters. It still thickened perfectly. A few changes.....I used half the amt of cooked rice to have a more pudding texture.I also used asian rice (that is what I had on hand) Just before the rice was done cooking I began to heat the milk mixture so that it was warmed before adding the rice. I did temper the egg and milk mixture before adding it to the rice mixture. I also omitted the butter and added the raisins last with the vanilla.

Reviewed On: Mar. 27, 2007

Yum!!!! I have been looking for this recipe for ever! I didn't know what these cookies were called. I was looking under "thumbprints" and kept coming across nut cookies with jam frosting. = ( I did a key word search and found these! Soooooo happy. My husband has never had them, and has nearly ate the whole batch in one day. Thank you so much! I did bake them on parchment paper. This way I could lift them up to see if they were starting to brown on the bottom. When they were just starting to brown on the bottom, they were done, and still not at all brown on the top side. I also used a floured tablespoon measure to make the dough balls to ensure a uniform size. I ended up with exactly 24 cookies as the recipe states. Delicious!

Reviewed On: Jan. 8, 2007

Soooooo good!!! I ended up making it in a 8X8 glass dish and baked for 45 min. I also used 1 3/4 cup instant espresso. It was all gone the next day! I did not turn it out either, it is best to let it cool down where it is just warm, this makes the sauce more of a pudding consistancy. It is great warmed in the mocrowave the next day!! Thanks again.

Reviewed On: Apr. 9, 2006