Reviewed: Nov. 22, 2009

This is a pretty simple recipe. One thing I would suggest is that you use jam or jelly and not a low sugar spread. Low sugar spreads do not have enough sweetness to them and the flavor vanishes into the cookies (at least mine did). I also tried to top with an icing with almond flavoring. This could work, as there are raspberry almond thumbprints on this site that use it. But I found it was a little over powering, so next time I will stick with the recommended vanilla.

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tj7933

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Nov. 9, 2009

These are delicious! We made them for my cousin's wedding and they were a huge hit. We did some with raspberry, some strawberry and some apricot. I think for Christmas I'm gonna try pineapple and orange marmalade. This will be a new cookie staple! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 29, 2009

These are great- so easy and so tasty! They were a big hit at bridal shower, and my kids and husband love them- also good with strawberry jam!

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AMYB6

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 25, 2008

Awesome cookie! The only problem I had, was I needed to add a bit more flour then called for, I dont have a mixer, so I had to use my beater to cream the sugar butter eggs and vanilla. I had to knead the dough to get the dough perfect. These cookies are super easy and taste sooooo good.

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cyn72

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Reviewed: Dec. 22, 2008

I absolutely loved these!! Just made them for the first time, and they are delicious. Came out perfect!

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KayJayJury

Cooking Level: Expert

Home Town: Clearfield, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Dec. 23, 2007

Excellant recipe! My kids love these!

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Pam, RN

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Reviewed: Jan. 20, 2007

This recipe was simple but amazing!!! I found myself getting greedy in passing them out over the holidays...I wanted to eat them all myself!

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KRISTENW

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Jan. 5, 2007

These are very yummy cookies. My suggestion after making them once is to be sure to line your pan with foil. The jam can drip a little, and the foil makes clean-up a breeze. Also, bake on a regular cookie sheet. I used an air bake sheet the first time and the bottoms didn't get brown and crispy enough. I did make a batch where I substutited "I can't believe it's not butter" for the regular butter, and used regualr milk rather than evaporated milk and they turned out fine. Wonderful recipe. My family and friends rave about them.

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Teazer

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Reviewed: Jan. 3, 2007

I made my logs a little narrower, made the little finger trough, and I was thrilled the way they turned out. Tasted great and just have wonderful appeal to the eye. Very easy, yet looks elegant! Thanks, Patsy!

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SHEZASMITTY

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 28, 2006

Very easy and very good, just have to be sure you dont make the indention too deep or they break in half very easily.

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Elizabeth1986

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Reviewed: Dec. 26, 2006

Wow, these are excellent! They are buttery and flaky and just pure heaven. They're my new holiday cookie!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 22, 2006

A very tasty cookie. My family just loves these. They are easy to make. I recommend cooling them for longer than 2 minutes before removing them from the pan to cut. I would wait 4-6 minutes to do this to prevent breakage because the cookies are still to hot & fragile within 2 minutes.

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