Reviewed: Nov. 10, 2009

Thank you for sharing this recipe! It is so good and so easy. I was tempted to add vanilla as suggested in some reviews, but decided to leave it out. I'm glad I did. These are butter cookies, not sugar cookies. The taste is perfect. Would be excellent with tea. I used my mom's homemade strawberry jam, which is my comfort food, and they turned out wonderful. I will take her some at Thanksgiving. I did use the suggestion to use a baggie for the jam - be careful not to cut the hole too big or the jam gets sloppy. I did not alter the recipe at all, I think the turned out exactly like they are supposed to. NOTE: these bake only until the bottom is light brown, if you wait for the top to brown you will over bake them.

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Stella67

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Reviewed: Nov. 6, 2009

These cookies are great! I liked them much more than I thought since I'm not crazy about preserves... I altered the recipe by adding 1/2 teaspoons of vanilla and 1/4 teaspoon salt like other reviewers suggested. Next time I'll add 1 teaspoon vanilla instead. Fantastic! Thanks so much for the recipe!

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bsuever

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Reviewed: Nov. 2, 2009

These were delicious and oh so easy to make! I used cherry jelly and reduced the heat to 350 and baked for 10 minutes instead of 8. This will definitely become one of our new Christmas cookies this year.

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DARLINJACKIE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Oct. 27, 2009

The PERFECT cookie! I added 2 teaspoons of vanilla extract and 1/2 teaspoon of salt to the dough, but left the rest the same. I used strawberry preserves. I made the first batch right after mixing it up. The dough was very soft but I was still able to form them without much of a problem. While the first batch baked, I refrigerated the remaining dough (about 15 minutes). It was so much harder to work with, and cracked when I tried to make the hole for the jam. Next time, I will keep the remaining dough out when the first batch is baking.

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

these were very tasty! I made them for a dinner party with the theme "5 ingredients or less", and they dissappeared super quick. I made two batches, one with strawberry preserves, the other with apricot preserves. Didn't make any substitutions. I do recommend checking them frequently though, I followed the times and mine got burnt underneath, so even though the top might not look golden brown, the bottom might be done.

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Lindsey

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Reviewed: Sep. 1, 2009

Easy and delicious! They get me nostalgic for old times...like eating your grandma's or auntie's cookies during childhood.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 10, 2009

These were awesome! and so versatile! You could add so many different fillings and they'd still be delicious. The cookie itself goes from lightly brown to burnt in seconds so keep a close eye on them.

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kokirikitten

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Reviewed: Aug. 7, 2009

These are scrumptious! I've tried it with many different jams, but I liked tart ones best such as black currant. I also tried adding a bit of cream cheese to them and it was great! Super recipe and so easy!

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Sue

Cooking Level: Intermediate

Home Town: Laguna Hills, California, USA

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Reviewed: Jul. 14, 2009

These cookies were easy, but I just expected more. The jam stayed soft where as I thought it would get firm, kinda gooey maybe. If that would have happened, they'd have been reviewed better.

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cjf81484

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Akron, Ohio, USA

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Reviewed: Jul. 9, 2009

These were really good and easy! I love thumbprints. They're an old favorite of mine. thought I'd try a new recipe and was definitely happy with the results! Will make again.

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KATEYKATE

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Reviewed: Jun. 12, 2009

These turned out wonderful! As other reviewers suggested, I added salt, used the back of a wooden spoon to create deep holes (great idea), and used a sandwich bag to fill each hole with jam. Next time I will try rolling them in fine ground nuts. Thanks for all the tips-- without them, I don't know if these would have earned 5 stars!

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emilysmiles

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Reviewed: May 31, 2009

I rarely give a recipe 5 stars! I usually compare them to the best I have ever have had, and if it doesn't beat it, it won't get five stars. Excellent cookie, would be perfect for the holidays. I did take some reviewer advice, added some vanilla and I like the rolling them in powdered sugar also. Rolled in fine ground walnuts would be great. Very delicious!!

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: May 28, 2009

Every time I make these I gotta print out the recipe and take it with me! I have never ever had anyone not like these. Thank you for sharing this recipe!

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XYNESHIA

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Reviewed: May 11, 2009

I was looking for jam thumb print cookies that were quick and easy and this fit the bill perfectly. I had no problems with the dough. I added a teaspoon of almond extract since a few reviews said the cookie was bland. I was a little light on the jam since I was worried about overflow but overall definitely worth making again.

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azbakergirl

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Reviewed: May 4, 2009

The only change I made was to use store bought jam. This recipe is definately a keeper. Reminds me of cookies my Mom use to make. I will be making this again. They are so quick & easy to make!

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Gloria

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

Delicious!! the dough reminded me of those danish butter cookies we buy every year for christmas, with the exception that these butter cookies are waaaay cheaper. It uses the simplest ingredients and they're pretty easy to prepare. I placed each cookie ball into paper muffin cups and floured my index finger to make the wells, making sure there was enough room for the jam. Sprinkled with powdered sugar when baked and they looked just lovely. I'm planning to give these away as christmas gifts in the coming years. Also added one small egg instead of two yolks, and they came out perfect anyway. Thank you sooo much MKHG, this recipe of yours is excellent!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Apr. 15, 2009

I just pulled these out of the oven a few minutes ago.. They are so wonderful! Very easy to make. I added 1/4 tsp salt and 2 tsp almond extract and the cookie part it so tasty!!!!

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michellie

Home Town: Kirkland, Washington, USA

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Reviewed: Apr. 12, 2009

These were perfect!!

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 8, 2009

It's been 3 yrs. and I keep coming back to this recipe. Makes a delicious cookie as is but to mix it up, I sometimes add chopped pecans or coconut flakes. They don't last the full 24 hours!!!

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Ana

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Reviewed: Apr. 1, 2009

super easy. Followed the recipe exactly. Just make sure next time to roll them in exactly 36 cookies, bc they turned out too thik and did not bake through (mine turned out to be 25), but still delish!

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