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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Dasha

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 30, 2009

I just made these with strawberry jam, and they are delish! Super easy and quick. Thanks!

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Erika

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Reviewed: Mar. 17, 2009

Absolutely amazing! Everyone asks me to make these!

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POPE71187

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Reviewed: Mar. 12, 2009

They were ok. Very easy to make. My husband actually loved these. So I'm changing it to 5 stars.

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Mar. 12, 2009

I loved these, and thank you for the advice: "Take sandwich bag and spoon the jam into the bottom of the bag. Massage slightly to get lumps out. Make a small snip in the bottom of the bag so you can squeeze out the jam into the holes in the dough. I used seedless blackberry jam..great choice!! I topped baked cookies with a coat of sifted powdered sugar." Very Very Good : )

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Marlene

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

I made these into hamantashen (triangle shaped) for Purim and they were really outrageous! I did add 1/4 tsp salt and 2 tsp vanilla as one other reviewer suggested. I think this will be my regular recipe. The only problem is I inhaled 4 of them in about 10 seconds...

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FOODIE19

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

Delicious. However I had to do this in shifts, and for whatever reason the second half of my batch became crumbly and would not cooperate. Although, the first batch that did come out was delicious - I modified by doubling the recipe, and adding salt and vanilla. Next time I would use less flour, as I think that is the reason my cookies were crumbly. As other reviewers mentioned I filled a baggie with the filling and had my 5 year old thumbprint all cookies, while I easily filled the holes.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Feb. 26, 2009

This recipe made extremely good cookies. Not my all time favorite cookie but a very very good one. I didn't have preserves so I just used the jelly I had. It still tasted wonderful. I had to bake them a tad bit longer than the recipe called for, but that wasn't a problem. I love that the next day the cookies are still a tiny bit soft, I hate it when cookies get super hard in a day or two. I will make this recipe again.

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Plastic Girl

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Feb. 21, 2009

Add a pinch of salt, 1/4 tsp baking powder to give that nice rise/puff and a teaspoon of vanilla...nice basic butter cookie. 5 Stars! fill center with ANYTHING you please, i.e. choc chips, choc filling, marachino cherry, almonds...whatever you wish. Took several variations to a party last nite and several folks broke their diets to indulge.

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joy

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 3, 2009

Excellent. I make these all the time now.

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Kimberly Allen

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Reviewed: Jan. 31, 2009

delicious recipe! I only made a fourth of the recipe, but they were gone in no time. I used butter substitute and they were still great!

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sparkling727

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Reviewed: Jan. 24, 2009

This was awesome!! I tried some with jam and some with home made chocolate frosting (put the frosting on after they baked). I will be making this one over and over!

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dschaefer

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Reviewed: Jan. 16, 2009

I LOVE THIS RECIPE!!! Every year for Christmas I make this and they are a hit, one of my uncles sits in front of the plate and just goes at them! They just melt in your mouth that's for sure! The recipe I think is great as is.

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SugaRandSpiceYeverythingNicey

Cooking Level: Expert

Living In: West Covina, California, USA

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Reviewed: Jan. 12, 2009

Wonderful recipe! Very simple to make and I used four types of jam: strawberry, grape, raspberry, and hot pepper raspberry! They came out beautifully and unfortunately, didn't last long!

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crazyhorse98

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 10, 2009

These are a holiday favorite for my family! I rated 4 stars only b/c I felt that the recipe wasn't accurate. My dough called for more flour. (I would say it amounted to about an extra half cup or so of flour.) Otherwise, I found that the cookies went flat in the oven. Also, I usually add ~1 tsp vanilla extract for the cookies I fill with raspberry jam and ~ 3/4 tsp almond extract for the cookies I fill with apricot jam. I also like to sprinkle some with shredded coconut flakes before jamming.

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monicakim

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Reviewed: Jan. 4, 2009

Perfect butter cookies. I used strawberry jam because it was what I had on hand and they were wonderful. Dusted with confectioner's sugar once the cookies were cooled. I will be making these again.

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