Reviewed: Nov. 15, 2012

I live in a hot & humid country. Nearly all cookie recipes I have come across requires me to add more flour. If I didn't, I'd only get a thick batter and a dough would never form, even after refrigeration. Same goes for this recipe, it needed an additional 1 cup of flour & refrigeration to get it to a workable consistency. Other than that, I would have used vanilla extract instead. To get the almond flavour, I rolled the dough in toasted almond nibs before making the indentations. I would make this again :)

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Reviewer:

Selene

Cooking Level: Intermediate

Reviewed: Nov. 13, 2012

I love love love this recipe i always come back to this one and make it, so fast, so easy!!

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Reviewer:

yummymummy86

Cooking Level: Expert

Home Town: Logan Lake, British Columbia, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Nov. 12, 2012

These cookies are wonderful!! I used all natural strawberry jam instead of raspberry and I used pure lemon extract instead of almond and they were a BIG hit.

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Reviewer:

AndreaMPeterman

Reviewed: Oct. 9, 2012

I made this exactly like the recipe, nothing different, and it came out exactly as it should and looked decadent. I got fooled by the colour, shortbread is usually white so it always looks like it is not done as yet so be sure to follow the time.

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Reviewer:

Sprinkles

Cooking Level: Intermediate

Living In: Kingstown, Saint George Parish, Saint Vincent And The Grenadines

Reviewed: Sep. 26, 2012

Awesome, awesome, awesome....These cookies were super easy to make, my 2 year old helped me and had a blast making the thumb imprints and filling them with our homemade raspberry jam. They were the perfect consistency and perfect amount a sweetness. The blending of the almond and raspberry flavors will blow your mind! I will continue to make these for years to come! (I followed the recipe exactly except adding 2 tsp milk to the glaze to thin it out a bit)

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Reviewer:

Zulita

Reviewed: Sep. 22, 2012

I make these often and also always add about 1/4 cup extra of flour. They turn out great and taste AMAZING!

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Reviewer:

Sarah Loves Colin

Reviewed: Sep. 21, 2012

These are one my family's absolute favorites!! Try them!!

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

Living In: Grayslake, Illinois, USA

Reviewed: Sep. 16, 2012

I put half almond extract and half vanilla because the full amount was too strong. Otherwise it was very good.

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Reviewer:

Delisa

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Sep. 14, 2012

I have been making these for almost 50 years. Chilling before cooking is good and always use almond extract. To make the dent , you don't have to go looking for chapstick, the handle end of a cheap wooden spoon works very well and if the spoon starts to stick ... dip it in sugar, makes a nice deep well for the jelly. Also, I have made these cookies minus the jelly and filled them with different butter icings for Christmas and Easter

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