Reviewed: Dec. 12, 2009

Easy, pretty and tasty! made them exactly as posted. used someone's hint to make the well with a cork- great tip.

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Reviewed: Dec. 8, 2009

Definitely easy to make! I only got 28 cookies out of the recipe, though. I used Maine blueberry jam, peach, apricot and red raspberry. They will look very pretty on the Christmas cookie tray. I wonder if some of the people on here that had trouble with the dough may have used margarine instead of butter.

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Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

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Reviewed: Dec. 8, 2009

These were delicious! I followed the recipe exactly. I used a clean chapstick cap dipped in flour to make my indentations. They really were easy to make and I loved that you don't need to refrigerate the dough. I will definitely make them again!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2009

These came out great! I've never made a shortbread-type cookie, and this was a great introduction. I made both strawberry (jam) and blueberry (preserves w/splenda) middles. I highly suggest you use preserves when making these - the flavor is so much better!

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 5, 2009

This recipe is absolutely DELICIOUS. The cookies just melt in your mouth. Thank you MKHG for sharing!

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Christina Gibson

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Reviewed: Dec. 3, 2009

Fast and delicious! I did add 2 tsp vanilla to the dough, as a previous reviewer suggested, then filled them with pear vanilla butter and sifted powdered sugar mixed with a couple dashes of cinnamon over the tops right when they came out of the oven. Also replaced sugar with Splenda. Had to bake them a touch longer than 10 min. My only suggestion would be to definitely double the batch! I only got 32 cookies out of the recipe, and they're such cute, delicious little morsels that you can't eat just one!

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UDscoobychick

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Nov. 27, 2009

I love this recipe! I used my cookie press and made jam filled flowers. I didn't post a picture because i've never used a cookies gun/press ever and they were not pretty! But delicious! Will be a simple go to recipe, Thanks!

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Kidlins

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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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Jam Filled Butter Cookies

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