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.

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Nessa

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2006

very tasty. We really liked these cookies. Sweet enough for our taste.

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NorahB

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Clearfield, Utah, USA

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Reviewed: Nov. 18, 2006

I was disappointed. The cookie wasn't sweet enough for us. To me, they tasted just like biscuits with jam. Which is fine, but I was expecting a cookie, not a biscuit.

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NESSITA

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2006

Yummy! I didn't have lemon zest but I really didn't miss it. I used apricot but I also used raspberry preserves. The two cookies looked beautiful together!

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JMPM

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Reviewed: Aug. 31, 2006

This is THE cookie!! I don't know why anyone would say it's too bland. It's the perfect soft cookie that compliments the apricot jam to the "T"!! I can't wait to visit my father-in-law next week. I've just finished baking up a huge batch for him and he will LOVE them. THANKS!!!

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MELISSAKC3

Cooking Level: Intermediate

Home Town: Crockett, Texas, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 30, 2006

I've been making these for the past 2 years and I always get such rave reviews! So many people that out of all 7 varieties of Christmas cookies I make, these are their favorite. This year, I might switch things up a little and make half apricot and half raspberry filled.

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Pampered Chef Patty

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Reviewed: Aug. 28, 2006

This was a great recipe! I mixed it up a bit and used blackcurrant jam in half of the cookies and apricot in the rest. The only flaw was that I had to turn up the heat to 200C for them to cook properly. Otherwise perfect cookies that my family and friends devoured...!

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seher

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Reviewed: Jul. 28, 2006

I make these every year for christmas. They are easy to make. I usually divide the dough and add red and green food coloring to it for a more festive look. However I've always felt the taste of these was just mediocre.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: May 10, 2006

This is the best cookie recipe, I know, because I have been making this recipe and my mother has been making this recipe for many, many years!!! The Kookie is called "Kolaki"!!! It is a Checkoslovakian and Bohemian recipe handed down to Checks and Bohemians for many years!!! Of course it is the best Christmas cookie, rhat is when we always make it!!! It is delicious with Solo Apricot filling, or with cheese, rasberry, and even crushed walnuts!!! You can make them from scratch or go to Sam's Club, and they have the dough and jellys already made up and ready to bake, then you dust them, don't roll them with powder sugar!!! Or make them fresh, and they are just so delicious!!! We rool out the dough, cut them out with a shot glass, and then top them with Apricot (my favorite)!!! I have never, however tried making them with lemon jiuce or lemon zest!!! I think maybe this person added this to give it a little more taste or zip!!! I like it without the lemon, and have for many years!!! I am 57 years old and have been making them since I was a kid, helping my Mom make them (and sneaking a taste of Apricot, when she wasn't looking. I will try it with the lemon and see what I think!!! I just wanted you all to know this was an old, old Checkoslovakian/Bohemian recipe, with a lemon twist!!! Yers, I am of Check desent!!! Enjoy, and have a great day!!!! Paulette35

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Paulette

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Reviewed: Feb. 19, 2006

They were good, not great. I did what someone suggested and doubled the cream cheese. the cookies were still a bit dry and not that much flavor.

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JLu

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Reviewed: Dec. 24, 2005

I made these for the first time this weekend. My son love them. I think they are quite tasty and a welcome change to all the chocolate and "dark" cookies. I used raspberry jelly also and they were just as good. I will definitely make them again. I love the cream cheese and butter flavor mixed . . . I didn't have lemon zest so just used the lemon juice. Thanks for putting these on the cookie countdown . . . I never would have found them.

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SILVERSOLARA

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 23, 2005

I agree to use apricot preserves becoz if using like strawberry flavor which is too strong that over the cookies. I have made several times. Currently I give up any preserve, make it into Cheese Cookies. I reduce 1/4 cup of sugar. The sweetness is just fine to go with coffee...thanks for the recipe ^^

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STEPHYIP

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Reviewed: Dec. 23, 2005

These are wonderful and tasty!!!!!!!!!!!!!!! A EXCELLENT COOKIE!!!!!!!!!!!!!!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 22, 2005

Great recipe, absolutly wonderful cookie. I will definetly keep this one in my box and make again.

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Sarah S.

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2005

These cookies actually came out pretty good. I had to make a few adjustments to the recipe but overall this is a good recipe base to work from. I ended up doubling the cream cheese amount (one of them being the low-fat version), substituted 1/2 of the sugar with Splenda, used egg substitute, and used apricot, dark raspberry, and strawberry jams. I also rolled them in powder sugar prior to making the thumbprint like one reviewer suggested and it did make it easier to roll (less sticky!). I made them in 2.5 to 3 teaspoon-full sizes and had to bake them for about 25 - 28 minutes at 350 degrees and they came out golden and yummy! My hubby inhaled them as soon as he got home from work! I'll have to make more tomorrow!

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jessica

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 12, 2005

This is a great recipe. I read some other reviews that described this cookie recipe as bland, but I would change that to subtle. The flavors aren't bold, but I think that is a wonderful thing. If you are making a cookie platter, the last thing you want are all the cookies to be screaming with over-sweetness & repeating flavors. This is so nice because the cream chees & butter give a really rich dough & the apricot just gives a faint sweetness. I rolled the dough out, & spread the jam on the top & rolled like a jelly roll & then cut the cookies to make pinwheels which is a nice variation. I had another butter cookie recipe with the raspberry imprints, & so this was more of a variation then just the traditional print cookies. Another nice thing is that it makes a LOT of cookies, it strained my Kitchen-Aid a little on the lower speeds but I only because I dumped in all the flour at once. Add the flour slowly & you will avoid this! Overall, very, very, yummy!!!

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debbierl

Home Town: Adams, Massachusetts, USA

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Reviewed: Dec. 7, 2005

This is a great cookie for holiday cookie swaps - I bring it every year!

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jcusackfan

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Reviewed: Nov. 22, 2005

Bland and floury texture not much taste except for the jelly. I love cream cheese and thought this would make the cookie more shortbread. I quess I like my cookies a bit sweeter and not like cardborad. I will try another thumb print receipeand use as my basic cookie dough. I will not make this again and will remove from my receipe box.

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sassycents

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 24, 2005

Like some of the reviewers said, these cookies are rather bland and more like shortbread texture. It made a huge batch of large size cookies. My daughter said she would like the cookies if they had more filling. The recipe itself is good. It is just not pleasing my taste.

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CHUBBYCHEEK

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Reviewed: Jul. 10, 2005

A very nice, quick and simple, moist cookie that can be baked with any filling you desire.

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HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

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Apricot Cream Cheese Thumbprints

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