Reviewed: Aug. 30, 2009

Not the amazing thumbprint cookie I was expecting, but it did the trick. I probably won't make this again because I have hopes that there is something better out there.

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Reviewer:

kelsiekrocker

Cooking Level: Intermediate

Reviewed: May 18, 2009

Yummy, I made a lemon version. I added 1t lemon extract to the cookie batter and then I used lemon marmalade (curd would also work) for the filling and then drizzled with citrus glaze (1 cup sifted powdered sugar and a 4 teaspoons orange juice/or lemon juice).

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Reviewer:

HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: May 15, 2009

I made these for a friend's wedding and they turned out wonderful. so elegant yet so easy! I didn't use the sugar on top, I thought they looked just as nice with just the melted chocolate. I used raspberry preserves on half the batch, and apricot preserves on the other. both were delicious!!

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Reviewer:

glutenfree mommy of 3

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

Reviewed: Jan. 16, 2009

Good, but they melt huge. Not your traditional thumbprint cookies.

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Reviewer:

Saraln

Reviewed: Jan. 15, 2009

These are wonderful! I did not drizzle the white chocolate over the top or use the colored sugar, but everyone loved them and they were so EASY! I will definitely make these again!

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Reviewer:

Gracie

Reviewed: Dec. 26, 2008

These cookies were amazing but I actually didn't do the drizzle as directed. I found a WONDERFUL almond drizzle from another recipe on this site - "Raspberry and Almond Shortbread Thumbprints". So I made the cookies from the cookies mix and covered them with that drizzle. I got so many compliments and loved them so much myself that I could hardly keep my hands off of them. By far the best turnout of all my xmas cookies this year.

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Reviewer:

Angela

Cooking Level: Intermediate

Home Town: Hoopa, California, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 13, 2008

simply the best!

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Reviewer:

Shelli

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Murrieta, California, USA

Reviewed: Dec. 6, 2008

So easy and very tasty. Did add a splash of vanilla in the dough and used confectionery sugar glaze instead of chocolate.

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Reviewer:

Jess

Cooking Level: Intermediate

Reviewed: Oct. 19, 2008

super easy and yummy. I added a teaspoon of vanilla extract and they were loved by all. If you make these as directed, they are very small and i thought the cooking time was too long. I burned the first batch. I cooked the rest at 365 for 6 1/2 minutes for a perfect cookie.

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