I loved this recipe. I changed it up a bit as people were saying that the cookies would spread and I already had a thumbprint cookie recipe that I made with buttercream frosting. I kind of combined the two by just adding more flour so that the cookies did not spread as much. I added more flour until the dough would stop sticking to my hands and would form nicely. I also used a Tbsp to make all of the cookies uniform in size. I used the almond extract, but for those of you who are wanting to use vanilla, you would have to add 4 tsp of vanilla instead of the 1/2 tsp that the recipe calls for with the almond extract. I like my cookies to be a bit softer as well so I only baked it for 10-12 minutes. I made raspberry filling and cherry. If you want to make butter cream frosting instead, the recipe I like to use calls for 2 Tbsp of butter (not margarine), 2 tsp of milk, and 1 c of powdered sugar. Just add more sugar to thicken the recipe or milk to smooth it out. Hope this is helpful!
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I loved this recipe. I changed it up a bit as people were saying that the cookies would spread...