Reviewed: May 6, 2008

How can such simple ingredients taste so more'ish!

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Reviewed: Apr. 22, 2008

It was a solid recipe however the dough tasted too buttery-- I will increase the sugar by 1/4 to 1/2 cup next time. Lemon curd filling was the best tasting but i need to make it thicker next time. apricot jam was good too.

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cahou29

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Reviewed: Apr. 8, 2008

Wonderful cookies. I used black raspberry jam and dusted with powdered sugar. Next time I'll add a touch more flour so they hold their shape a bit better.

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LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Mar. 19, 2008

These are just amazing!!So simple and easy to make, yet soooo delicious. I added 2 teaspoons of vanilla extract, like many people here said I should, and it turned out wonderfully.

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Cadie

Cooking Level: Beginning

Home Town: Markham, Ontario, Canada

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Reviewed: Mar. 13, 2008

I increased the recipe size to yield 48 cookies and followed it very precisely. I got EXACTLY four dozen cookies! They were perfect and very delicious with strawberry preserves. I can't wait to make these again and try out a different flavor filling!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Mar. 10, 2008

Great recipe. You definately want to make sure that the dough is well refrigerated or else they will spread out too much. I suggest rolling out the balls and refrigerating over night. I made one batch with jam and the other one I left the holes empty and then put hershey kisses in them when they came out of the oven. My boyfriend loves these!

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hennifer711

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Reviewed: Mar. 6, 2008

Excellent! Buttery, soft, melt in your mouth yummy and easy to make with the kids!

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bakin'mom

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Reviewed: Feb. 24, 2008

I love these!

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Anna

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Reviewed: Feb. 21, 2008

These were okay-but the dough dried out on me-I found it hard to work with.

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BaysMommy

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Oak Hill, West Virginia, USA

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Reviewed: Feb. 19, 2008

I just made these cookies with my two-year old daughter and they turned out delicious! A did make a few changes: I added vanilla (as other reviewers suggested) and my daugher rolled the balls of dough in sugar before putting them on the cookie sheet. Also, I found that 7 minutes was the optimal time for my oven. Interestingly, (especially after reading so many reviews saying they only got 20 cookies) I ended up with 48 cookies! But then again, being the engi-nerd that I am, I was pretty precise on my one-inch dough balls! The result was perfect bite-size cookies...does that mean I can I call these low-calorie? :-) This one goes in my recipe box...I'll be making them again soon!

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Kristen R.

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Reviewed: Feb. 17, 2008

I would rate this a 3.5… they were good, but not amazing. I should have used more jam in the centers. Next time, I would be sure to add a LOT of jam in the thumbprint. My only significant problem with this recipe is that the bake time suggested in the recipe, didn't thoroughly cook the center of the cookies. I rated it three stars because I intend to try again, hopefully next time they will be completely cooked (and thus, I will change my rating to a higher score).

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Laila

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Feb. 10, 2008

These cookies were so good. Very soft and so easy to make. LOVED them!

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Catia2137

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 2, 2008

This is one of the easiest cookie recipe, one of the first that I mastered. It requires minimum ingredients. Totally delicious.

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ScarletTohru

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Reviewed: Jan. 30, 2008

I made these with my 5 & 8 year old neices and they loved them. They were fun and easy to make.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 21, 2008

Excellent and easy--a keeper for sure!

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JAIMELTX

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jan. 17, 2008

OK, the first time i made these was my first year of marriage and i didn't know exactly how to bake, so i only gave them a 4 and they turned out flat, lol. I made these again and they were perfect!!! I think i had microwaved my butter to soften it last time... which is a no no! This time I left my butter out 2 hours and creamed it really well with the sugar. I also refrigerated mine 30 min and baked them 14-15 minutes on my pampered chef pan.

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Ashton

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

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Reviewed: Jan. 15, 2008

These were the best Christmas cookies I made this year. I ended up having to make a second batch because they went so fast.

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SaraPete

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Reviewed: Jan. 15, 2008

I really liked these.. They were easy and turned out so yummy... Problem is they make a lot of cookies, and i am the only one in my family who eats this kind..

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tj7933

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Jan. 15, 2008

Easy, fast, and yummy! What more could you ask for in a cookie. Seedless blackberry, or boysenberry is a must. I also prettied them up a bit by sprinkling with granulated sugar while they were hot out of the oven so the sugar melts into the jam and looks crystally on the cookie. A+

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AJsMommy

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Cute and easy cookies. I was able to make these with a toddler hanging anxiously and tenaciously onto my apron strings the whole time. I had absolutely no problems making these and everyone loved them. I used real fruit preserves....fresh blackberry ones! Mmmmmmmm!!

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