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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MichellesVegKitchen

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Ooppss... Wrong recipe. Please ignore the part about the almond/vanilla extract. ;-) Thanks for the recipe. Mine turned out great! I followed other reviewers' advice and omitted the almond extract while doubling the vanilla extract. I used a cookie dough scoop and the batch yielded 20 cookies. I will definitely make these again and again. Thanks again! Lulu

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Lulu

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: Jan. 11, 2008

First time ever making jam butter cookies...DELICOUS!!!

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HollyJean

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

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Reviewed: Jan. 11, 2008

Very good! Exactly whatI was looking for! My husband and kids LOVED them! I used raspberry preserves, and they turned out beautifully! My daughter had fun helping me put the thumbprint on the, and then filling them with jam for me. This recipe will go in my recipe box.

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happymama2

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

So easy and so good! I came across this recipe over the holidays and it is now a must have in my house! As others suggested, adding vanilla or almond extract makes them even better (I used about 1 tsp). Otherwise, I follow the recipe as is with perfect results every time.

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Shell

Cooking Level: Intermediate

Living In: Scranton, Pennsylvania, USA

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Reviewed: Jan. 10, 2008

These are wonderful!! I ate way too many!

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stephanie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

Living In: Conway, South Carolina, USA

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Reviewed: Jan. 9, 2008

MELT IN YOUR MOUTH DELICIOSO!! I made these cookies just as the recipe called for. I did refridgerate the dough while the oven was preheating and then rolled them into balls and placed them on the cookie sheet. I noticed that it did help to wet your thumb before indenting the cookies so it would make a better place for the filling. I used raspberry preserves. I baked them for just 8 minutes and then dusted them with powdered sugar while they were still warm! These were a huge hit with my husband and my two small children!! Thanks for the recipe!

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