Reviewer:

Reviewed: Sep. 16, 2011

These are incredible--everyone asks for them at Christmas! Love. My only tip is to make the most out of the first time you roll the dough--the second roll-out is not nearly as good.

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Reviewer:

Becky

Reviewed: May 3, 2011

I made this for a "World Cultures Day" at my daughter's school - she had "The Czech Republic". Although I felt they took a longer time than expected to prepare, I took another reviewer's advice and used French Vanilla ice cream. They turned out very tasty and one parent even told me they were her favorite dish of the day. I would consider that a success.

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Reviewer:

GeeJay

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

I made these and they are to me just o.k. dough need's some flavor, vanilla flavoring maybe, vanilla ice cream just not enough for the dough part, as long as you get a bite of the preserves with it o.k. Not to sure I will take the time to make again.

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Reviewer:

NC girl

Reviewed: Dec. 12, 2010

I had to play around with this a bit to get it to work for me. I've made thumpbrint cookies before and had few difficulties, but this is a different type of thumbprint cookie; actually, I would argue this is more of a pastry dough and the final product makes me think of a tart or mini pie. So, I ended up putting the dough in my muffin tin and making them into pastry cups, which worked exceedingly well. Although you can get thumbprint type cookies, part of the reason it is hard is bc this dough puffs up and doesn't really keep the thumbprint. The dough itself is wonderful; I kept some back to use as a piecrust for my next fruit pie. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 5, 2010

I love this recipe. Have been making it for years, except I use only Breyers French Vanilla Ice Cream. Gives the cookes a great flavor.Thanks for posting this recipe

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