Melting Moments III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 2, 2004
This recipe is absolutely delicious. I made it once with raspberry jam in the middle, and once with strawberry jam... sooooo good, they were gone in less than an hour.. and my husband is generally not a cookie person. Yum!
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Cooking Level: Expert

Home Town: Manhattan, Illinois, USA
Living In: Austin, Texas, USA

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Reviewed: Apr. 22, 2001
These are okay. Definitely way too long for cooking - I had to do it for 10 minutes only. The cookies are crunchy.
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Reviewed: Dec. 31, 2011
I like the brown sugar version of this cookie. Like my mother always did, I roll mine in coconut before baking. Also, a candied cherry is nicer than a maraschino cherry. I find the maraschino cherry tends to bleed and makes the centre of the cookie soft.
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Photo by Coppergirl

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Dec. 14, 2008
These are great.. next time I'll use white sugar instead of brown though...
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Photo by ~MissScarlett~

Cooking Level: Expert

Living In: Mississauga, Ontario, Canada
Reviewed: Nov. 13, 2010
delicious! used 1/4 cup powdered sugar and 1/2 cup brown sugar. i think next i will use 1/2 cup powdered and 1/4 cup brown to make them a little more melty. they are sooo yummy :]
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Photo by Chalkalot

Cooking Level: Intermediate

Reviewed: Dec. 18, 2007
These were great! I made them with strawberry jam in the center for a Christmas party and everyone loved them. I'd say that other reviewer either flubbed an ingredient or needs to check his/her oven calibration.
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Photo by Miriouma

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Spokane, Washington, USA

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Reviewed: Mar. 7, 2009
This recipe is great. It is so easy and fast to make. I made it using cherries in the middle, jam in the middle and chopped pecans in the middle. The cookies disappear quickly. The only changes I made to the recipe was to use granulated instead of brown sugar and to increase the vanilla to 1 teaspoonful. It also helps if the butter is at room temperature and very soft. Another thing I did with this recipe was to save the egg white and use it as an adhesive for the nuts I used in the centers of the cookies. I whisked the egg white, made an indentation in the center of each cookie using the handle of a wooden spoon and then brushed the egg white in the center and added the chopped pecans. The first time I used nuts in the centers, I didn't use the egg white and the nuts didn't stick nearly as well. The possibilities are many with this yummy cookie recipe.
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