Reviewed: Nov. 8, 2009

This was my first time making these - mmmmm mmmmm Good! and easy to make. Tip - use the back of a plastic measuring teaspoon to make your indent. They looked perfect when we were done like store bought. very good.

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Carol

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Reviewed: Oct. 10, 2009

Excellent cookies. I made my dough a little drier (i.e., added a bit more flour) due to comments about stickiness here. Then the dry dough cracked when I pressed it down to fill, so it's a trade off. I made a variation with raspberry jam instead or in addition to the pecans. I think the combo of the raspberry and pecan was excellent. Also used part white wheat flour (to be healthier), which worked well.

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KaryninPhilly

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Sep. 10, 2009

A very good cookie. I didn't have any problems with sticky dough but the cookie is a little too boring to be considered "the Best!" Maybe drizzling it with caramel or chocolate as others have suggested would push it up a notch?

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diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Living In: Murphy, Texas, USA

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Reviewed: Aug. 16, 2009

These were easy to make. I had no problem rolling the dough into little balls and I used the end of my wooden spoon to create the indention. However, I like my desserts sweet, and these aren't really. So, I sprinkled mine with sugar before filling, which I thought made them better (sweeter!). Also, I only baked them for 8 minutes so they'd be nice and soft... they turned out perfectly.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Dec. 23, 2008

These cookies are EXCELLENT. I followed the receipe exactly and have received great compliments on them!

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TexasMelRose

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 16, 2008

The filling is very yummy. the cookie isn't bad but I would possibly try another thumbprint recipe for the dough and use this filling. I doubled the filling because I wanted to be sure I could be generous with it.

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cara

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Reviewed: Dec. 6, 2008

YUMM-O I chopped the pecans and rolled the dough balls in them. Then pressed a chocolate kiss in the centers and baked as recipe called for and what a great treat.

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LKrohn

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

The filling looked disgusting after baking. I ended up drizzling them with chocolate to try to make them look more appetizing. Also, they spread much more than thumbprint cookies. The flavor was good.

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susan

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Nov. 23, 2007

This cookie has been requested for me to make again. I made the above recipe with a double batch of the pecan mixture and used 3/4 of it. For me one batch of the mixture wasn't enough.

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worr

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Reviewed: May 13, 2007

These are WAY yummy (with that much brown sugar, how could they not be???) although they looked a little cuter BEFORE they baked - the spreading of the cookie took away the perfect roundness of my vanilla cap depressions! I made exactly 30 cookies and I can highly recommend these when you've got a sweet tooth and a penchant for pecan pie.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Mar. 24, 2007

This recipe was wonderful. I had a limited amount of ingredients, and this cookie fit the bill perfectly. I followed the recipe exactly and the cookies came out looking great -- very soft, not too sweet, and that yummy, gooey filling.

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ShannonSmith

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Reviewed: Dec. 8, 2006

Very good! Although very plan to look at so I drizzled caramel sauce over the top. They looked and tasted much better!

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gingyt31

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Reviewed: Nov. 11, 2006

I really enjoyed these cookies. My dough came out very crumbly so I was a little concerned. Couldn't really "roll" them into balls, I kind of pressed them into balls. But they baked up just fine. I liked the filling and to me they didn't taste too sweet. Thanks for a cookie recipe that's out-of-the-ordinary and great tasting :)

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JLD5010

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2006

These weren't quite the prettiest, they spread a little bit and got a little puffed up, but they were soft and moist and were like pecan pie cookies. A very tasty little cookie.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 18, 2006

The cookie lacks flavor but the filling is quite nice. It almost has a pecan pie taste. I will use this filling with another thumbprint cookie recipe.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 17, 2005

These cookies are yummy. I only wish that the cookie part could be made ever so slightly less sweet. The filling is very nice, sweet, nutty, with a mild tang. Adding this one to my holiday favorites.

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elizabeth

Cooking Level: Intermediate

Home Town: Marble, Pennsylvania, USA

Living In: Lyndora, Pennsylvania, USA

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Reviewed: Nov. 23, 2005

I used the conversion chart and the batter was so dry. I really tried to bake and make this work. It didn't work well. I would not recommend doubling or tripling the recipe.

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CHSCKLDY

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Reviewed: Dec. 27, 2004

This is a very tasty cookie. It looks nice, without being too much work. I make these around the holidays for my cookie trays. Sometimes, I add a finley shredded coconut to the filling mixture and increase the sour cream a little.

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NicoleK

Cooking Level: Expert

Home Town: Saint Clair Shores, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Dec. 26, 2004

I was really looking forward to these after reading all the good reviews. The cookie batter was so sticky I needed to add quite a bit more flour to make it manageable to roll it in balls. Then the filling was not was I was expecting as far as taste. I thought it was a little strange combination with the sour cream and pecans. I was hoping for more of a pecan pie flavor. I put them on my tray of cookies anyhow but didn't get any feedback from anyone so I guess that says something.

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