Reviewed: Dec. 13, 2007

This has become a Christmas cookie staple in our house! I found this recipe here a few years ago and have used it every year since. I real treat, sweet, tangy, soft and delicious! I have used every kind of preserve and jam imaginable and each has been a success! Wonderful!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bixer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2007

This is excellent! I made these twice. The first time I used the orginal recipe, the second time I adapted it. I omitted the Lemon and Lemon zest, and substituted Vanilla and added a tsp. of Butter extract. They came out delicious! I also did some with apricot filling and some with Rasberry filling. A tip to make the centers all uniform. I used my round metal 1/4 tsp measuring spoon, dipping it in flour after each time. They came out all uniform. This recipe will be a definite favorite.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jo

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

These came out just great for me! I had no real butter so I used margarine in its place but it had no ill effects. I used peach jam as I had some on hand and they came out perfect. I did check them after 13 minutes and did not let them go to 15 as the bottoms would have burnt. I am going to try using blueberry pie filling in them and see how that works too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Autumn*in*Missouri

Cooking Level: Intermediate

Living In: Farmington, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2007

This was a very good cookie. I will def. make them again, but with another flavor of jam. The cookie itself was nice and tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

I love this recipe! I find it just sweet enough without being overly sweet. I made it with almond extract and cherry preserves which made for a very lovely holiday cookie. This is definitely going to be part of my holiday cookie rotation!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michelle

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2007

Wow, these are GREAT!! I wasn't too sure about the apricot filling, but they are a perfect compliment to the cream cheese and slightly tangy lemon. I did some with apricot preserves and some with raspberry jam, and both were delicious. These are light cookies that just melt in your mouth. It is hard to stop with just one!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CassiaFlower

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Logan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

Okay recipe. Would add more flour and extra vanilla if I made it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

Another cookie from this site that will be made over and over. I used raspberry seedless jam. MMMMMMMMmmm! I want to be helpful to others to suggest that the trick to the filling melting on to the baking sheet for myself was that the fillig is best to put in the cookie very cold, as it sits out to be room temp. it will bake over onto the sheet, when it remained chilled, it remained in the cookie, no spillage! thanks again for a wonderful cookie!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kathleen

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2007

I made a small batch of these thinking that they would be similar to a recipe my mom once made, but I was disappointed. I felt that they were too soft and had no flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JeniAnderson

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Nicholasville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2007

These made some good lookin' cookies; not to mention very tasty too. The all around favorite was a good lemon curd filling; I tested these on a bunch of construction workers - Pile Drivers Local 34. I also made Apricot; Guava Butter; Orange; and Strawberry. They were so pretty all together.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Luv~2~Bake

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Antioch, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

Instead of using apricot preserves I instead made some lemon curd and used that with fantastic results. So tender, moist, and absolutely delicious! I did cut the baking time down to 13 minutes as I found 15 to be a little too long.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

These cookies are so easy to make and the recipe makes a TON of cookies. They freeze great and are perfect to pull out a few for company or with a cup of tea. I got rave reviews for them when I brought them to my family members over the holidays!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

winnykins

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2007

Another yummy recipe. I used apricot and blackberry jam. Make some with a chocolate chunk in the middle and some with walnuts and pecans. I left the rest plain and ate those myself. Baked on parchment paper and they were perfect. The paper also keeps the jam off your pans. Fine recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tinky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2007

The recipe and several reviews suggest different jams and fillings I tried a mince meat filling. It worked really well. If your looking for variety in your fillings you might want to give mincemeat a try.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ARASHIKOUSA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2006

These were good, and easy to make. They reminded my hubby, and I of biscuits with jelly. We both agreed that they're awesome with coffee in the morning. Thanx for sharing!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2006

I panicked this year because I lost my copy of this recipe but luckily found it again on this website. I make this every year, it is a wonderful cookie. It reminds me of the Hungarian Kolachky without all of the work of rolling and cutting the dough. I did find using apricot pastry filling instead of jam worked much better, the filling didn't run all over when baked. Other than that this recipe is perfect.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BDORAN55

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2006

These are melt-in-your-mouth delicious! Love them! Used Strawberry Preserves as that's what I had on hand. Definitely going in My Recipe Box and will be added to my Christmas Cookie Collection!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEANA MANFREDI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2006

These are great, light cookies! I used both apricot and raspberry jam. Fo some, I rolled the dough balls in finely chooped nuts before adding the jam and baking...yummm!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2006

Love love love these cookies. I use a variety of jam for the filling. Apricot are my favorite buy my family liked the blackberry and raspberry fillings as well...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenn A

Cooking Level: Intermediate

Living In: Franklin, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2006

I made these cookies for the first time. They turned out very pretty. I used apricot and raspberry for filling. Next time I will add some almond extract to spice them up a bit, as they are not really a sweet cookie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nessa

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Apricot Cream Cheese Thumbprints

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!