Reviewed: Dec. 20, 2007

DELICIOUS, pretty, fast and easy! What more could you want?

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Renee

Cooking Level: Intermediate

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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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MARYBR

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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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Maria

Cooking Level: Intermediate

Living In: Whitehall, Pennsylvania, USA

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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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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Dec. 19, 2007

Excellent! I filled mine with raspberry jam. Very delicious and easy to make!

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KelleyinJapan

Cooking Level: Intermediate

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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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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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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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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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Carol Sue

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 18, 2007

I don't undertand the mixed reviews on this cookie. All I can figure from the "too dry comments" was they used margarine instead of real butter. Definately better with the real butter. I added a little vanilla to mine, about 2 tsp. My husband became a big kid when I made these and refused to eat his dinner....needless to say I had two of the dozens of cookies I made. Very good recipe.

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Brenna

Cooking Level: Intermediate

Home Town: Holton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 17, 2007

Didn't change a thing and they turned out great.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Dec. 17, 2007

Very yummy!! Almost like mini raspberry pies! Didn't use as much flour as recipe called for as it started breaking apart. Will make again though, but will double the recipe next time!

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bakqueen

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Dec. 16, 2007

Another great recipe from All recipes... As suggested by other members, I added a teaspoon of vanilla and a 1/2 tsp of salt (if using unsalted butter) and rolled the cookie in sugar before baking. Once the cookies came out, I dusted them with powdered sugar..very pretty. I used three kinds of preserves, strawberry, pineapple and seedless boysenberry...yum! There are so many different types of preserves out there, especially this time of year. This cookie is very light and isn't meant to be too sweet...grab a cup of tea and enjoy. I will be making these for gifts this year...a great cookie. Thanks Missi

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

These cookies are wonderful! They were a lot easier to make than I imagined. I found that using my knuckle made a much nicer hole for the preserves.

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Steph

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 16, 2007

These are fantastic!! We enjoy these with a wide variety of jams. Works with margarine, too, although it is definitely better with butter. MMmmmmm!

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Dec. 16, 2007

Definitely a keeper! They were easy to make and came out deliciously. Unfortunately, I did overfill the wells in the first batch, but it didn't affect the flavor at all -- they were just a little messy. I'll be trying one of the other reviewer's tip of piping the jam in with a corner-snipped sandwich bag.

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Laylah

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 15, 2007

Great recipe! Used a wine cork to make wells, worked wonderfully! Also did jam in bag trick! Not a lot of ingredients, good last minute cookie! Thanks!

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Chas W

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

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Reviewed: Dec. 15, 2007

This was a quick and easy recipe. But it taste more like something you would have in the morning. More like a biscuit with jam. They were good, just not what I was expecting.

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LucidAnn

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 15, 2007

We made these cookies exactly as instructed in the recipe....they are amazing! Yum! Will be making LOTS more!

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chrisnkelley

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Dec. 15, 2007

Nice to make a recipe where you don't need to change a thing! I used Trader Joe's Preserves. Boysenberry was my favorite!

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CJ

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

My husband and I made these yesterday. They were very simple to make but I feel like the cookie part is a little bland, but it tasted good with the rasp. preserves so I just added more after they wre dcone baking, it helped but not sure I will make these again.

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EMALIKAI

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Jam Filled Butter Cookies

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