The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 23, 2007
emm buttery ... i added lots of vanilla and rolled in sugar with blackberry jam and they are just as i remember as a kid. my favorite cookie to leave for santa.
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Photo by erica

Cooking Level: Expert

Home Town: Waterford, Michigan, USA
Living In: Dothan, Alabama, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 23, 2007
I'm sorry to rate this so low however, I found these cookies to be very tough, thick and lacking in flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 22, 2007
Dough can be problematic, but the end result was wonderful. If you're going for more of a "cookie" rather than "tea biscuit", rolling in granulated sugar before baking and sprinkling with powdered sugar afterwards seems to be key.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 22, 2007
these cookies are ab-fab! i added both vanilla and almond extract, skipped the salt and used a cherry preserve. i also doubled the recipe based on the other reviews. it yielded just about fifty. my dog thinks they are pretty good too and wishes more would drop onto the kitchen floor! .tj.
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Cooking Level: Professional

Home Town: Green Bay, Wisconsin, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 22, 2007
Excellent recipe! I've made these for work and parties several times and everyone loves them. I like to add either a teaspoon of almond extract OR lemon extract to the dough mixture for a different flavor. It goes over really well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 21, 2007
This recipe was so scrumptous and buttery they were so good you didn't need the jam to compliment the cookie. Plus they were so easy to make, I think people were having problems with them being dry because they didn't use butter, but I made them just the way the recipe said and they were great THANKS this one is a keeper!!!!
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Cooking Level: Intermediate

Home Town: Stockton, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 21, 2007
My husband and I thought these were just okay. When I was making them, the dough was a little too sticky, it made it hard to make a well in the center. I even refridgerated it as suggested and added a little bit more flour. That helped but not enough. Even so, I was looking forward to trying them because of all the great reviews but was a little disappointed with the taste. We thought they looked really pretty and festive, especially dusted with powdered sugar but the overall taste was kind of bland. I think we only ate about two or three in the whole batch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 21, 2007
I just added a teaspoon of vanilla extract to this recipe. These cookies are very tender and buttery. I found that using the knuckle of my index finger rather than my thumb for the impression was much easier. Very good. I used the two leftover egg whites to make divinity, an excellent combination of Christmas treats.
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Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
These cookies are so simple and very tasty! I added 1/2 t. almond extract and used about 1/4 t. of seedless preserves (apricot, blackberry & strawberry) per cookie. Also, I'm not sure if it was necessary (my dough was not difficult to handle) but I put my cookies in the refrigerator for 5-10 minutes prior to baking after I had the jelly in place. This was my first attempt at thumbprint cookies and it couldn't have been easier. My batches turned out so buttery and moist. I baked the cookies so that they were golden brown on the bottom. NOTE: they were still soft to the touch so I wasn't sure if they were done until I checked the bottoms. They firmed up as they cooled but still remained very moist. The taste is that of shortbread, buttery and not too sweet. The jelly and almond extract flavors go wonderfully! I would imagine these would also be good rolled in chopped nuts or coconut before the thumbprint step or even with icing piped on top (instead of jelly) once baked. This one DEFINITELY a keeper! YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
These were pretty tasty, although I felt like a little something was missing. This made a little less than indicated, but still plenty. These are going in my Christmas gifts to friends and neighbors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
These cookies are awesome! Very easy to make and don't require many ingredients. I made them for Christmas and liked them so much I'm going to make them year round! I used Red Raspberry jam and they are delicious. I give these 5+ stars!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
These are great cookies and VERY easy to make (an important combination during the holidays!)!! They are also very tasty rolled in chopped walnuts or chopped almonds before baking...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
DELICIOUS, pretty, fast and easy! What more could you want?
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
These were very easy to make. I used seedless blackberry preserves. They were delicious. Will definitely make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 20, 2007
Superb cookie! After poking a hole in to the cookie and filling w/ jam, I put the cookies into the refrigerator for about 10 minutes... I had no issues w/ the cookies speading. The only change I made was adding 1/8 tsp of vanilla to the dough.
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Cooking Level: Intermediate

Living In: Whitehall, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 19, 2007
Easy and delicious - but here's a tip: these are better the next day! Straight out of the oven, they were very buttery - by the next day, the cookie had firmed up slightly and was absolutely wonderful! I used other reviewer's tips and added a pinch of salt and a teaspoon of vanilla to the cookie dough. I also piped the jam through a plastic baggie - great idea! I will definitely make these again.
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Cooking Level: Expert

Living In: Elburn, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 19, 2007
Excellent! I filled mine with raspberry jam. Very delicious and easy to make!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 19, 2007
Delicious! I like to roll my dough into balls, place them in eggwash and then in finely chopped walnuts prior to baking. They will stay soft for several days if you are careful no to overcook them!
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Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 19, 2007
These were good, but the butter cookie wasn't quite as moist as I would have liked. It's an easy and good cookie to make for parties that everyone loves. They're just not a recipe that I'd lock in safe...
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Jen

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 19, 2007
These are awesome! The only thing I added was a tsp. of almond extract. I filled with raspberry and apricot Solo filling. YUM! I would suggest doubling the recipe because I only got 2 dozen out of the first batch, maybe mine were a little too big but that's okay because I know they are going to go over big, especially with the guys in the family who love the jam filled cookies. GREAT RECIPE!!!!!!!!!
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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