Reviewed: Dec. 16, 2008

I agree with other reviewers, the dough is very crumbly. I doubled the batch and made these changes I added 1/4 cup sour cream, 1 tsp salt & cinnamon, and 1/2 tsp of nutmeg and increased the sugar to 1 and 1/4 cups.

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mrsapm

Cooking Level: Expert

Living In: Fort Stewart, Georgia, USA

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Reviewed: Dec. 16, 2008

This is one of my favorite recipes!! I have made these for 2 years now and everyone wants the recipe! Next year I am going to try something new with this recipe. I am going to add orange juice concentrate to the dough. Instead of jam, I am going to put on a Hersey Kiss. I want to make an orange/ chocolate cookie. I think that this dough would be great for it!

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Kim

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Reviewed: Dec. 15, 2008

best cookies ever!!! These are my special christmas cookies. I usally do not like cookies at all. I used strawberry jam.

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Padme Amidala

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

Followed the recipe exactly and my cookies turned out perfect!

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 14, 2008

Not my favorite thumbprint recipe. In my opinion, the chiling of the dough is not optional. These cookies didn't hold together very well either. I think more flour is needed.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 13, 2008

My New Favorite Recipe! I love love love this recipe, it was quick and easy (I had everything on hand) and tasted SO GOOD!!! I did use one whole egg instead of the two egg yolks and I also added 2 tsp. pure vanilla extract. SO GOOD!

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curious_G

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Reviewed: Dec. 9, 2008

Great! These cookies melt in your mouth yet still have a bit of crunch. I used white whole wheat flour instead of all-purpose, added 1/2 cup of crushed roasted almonds, put 2 extra egg yolks, subbed cranberry sauce with the jam, and made a quick splash of milk to get a doughy texture. This is a great way to use up the leftover cranberry sauce from Thanksgiving dinner. My friends rave that these cookies are better than from the box. I'll take that as a compliment.

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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Dec. 6, 2008

Delicious...super easy to make. I did try the sandwich bag trick and ended up with globs of strawberries. Okay though. YUM YUM

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Betsy

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Farmington, Minnesota, USA

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Reviewed: Dec. 1, 2008

its a very good recipe1 i would make it again, i thought the dough was a little bit dry but overall very delicious

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cookingprincess2

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Reviewed: Dec. 1, 2008

I actually want to give this 4 1/2 stars. I made 1/2 the batch with blackberry jam, and the other half with strawberry jam. The presentation of the cookies on the plates is very pretty and impressive. It looks like you spent all day baking, when, in fact, the recipe is simple, and easy to follow. I liked the taste of the final result cookie, but didn't love it. I would have preferred a more buttery flavor to the cookie. I found the cookie a tiny bit bland, but the jelly helps make up for it. My guests and kids loved the cookies, and I certainly ate my share, but I was hoping for more of a butter cookie.

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gigi

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 18, 2008

very very good!! i also added 1 tsp vanilla and 1/4 tsp salt as another person suggested, and it was very good.

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pianogirl218

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Oct. 24, 2008

Made exactly as written using orange marmalade. Super yummy and addictive. We just ate the entire first batch out of the oven! I got about 30 and there was a lot of jam left over, so you could probably get away with using 1/4 cup.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 5, 2008

I used to make these as a kid & this recipe is as good as I remember. Don't make my mistake, as my fingers are a good deal larger than when I made these as a kid. I made my divits too large and as a result overfilled the jelly on the first batch. Make little divits & skimp on the jelly & you should be fine.

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ANNIE1

Cooking Level: Intermediate

Home Town: Saint Leon, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 14, 2008

Addictive! Best if you keep cookie to jam ratio almost equal in each cookie.

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Jen4700

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Reviewed: Sep. 6, 2008

This was so easy to do, and really delicious!!! Thank you so much for sharing! It is a cookie I will make time and time again!

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SW786

Cooking Level: Beginning

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Reviewed: Aug. 29, 2008

This is a great recipe, it's perfect, I wouldn't change a thing. I've made these twice now and they were delicious both times.

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Rachel

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

I love these cookies! Very easy to make and so tasty! They have a perfect taste and texture. I filled mine with my homemade strawberry jam, and they were delightful.

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schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Aug. 23, 2008

these were very yummy! =D i used raspberry jam and it came out great! but for some reason they are all flat and blended into each other. i tried storing them in the fridge for 20 minutes before baking them so that they'd stay the same shape, but that didnt work either. anyone know what i should do?

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tooshie

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Reviewed: Aug. 15, 2008

very tasty cookies :)

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kiuconcon

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

This is a very quick and easy cookie to make. They turn out great every time and you can mix up the jam flavors for everyone. I love fig, apricot, and strawberry! A ziplock bag with the corner snipped off gets the jam in place without a big mess. Be careful not to overfill, though, or it will burn the excess jam and make it really chewy and tough!

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