Reviewed: Jul. 28, 2009

I wasn't going for presentation (just happened to have the ingredients and wanted something sweet) so I mixed the jam in with the batter. Still very yummy, of course.

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ALLCRAZ2

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Reviewed: Apr. 29, 2009

Wonderful cookies. As someone else mentioned, like thumbprints. Exactly like thumbprints, actually, without hte rolling into balls and thumbprinting each one. I like them a lot! Very good! My only issue is that I can't cut on my cookie sheet--I have a silpat sheet--so I transferred to a cutting board, then cut them there. It was a bit challenging to transfer the cookies without breaking them, so I may make 8 smaller logs next time and go from there. But definitely I'll make again! I love thumbprints, and these are much easier and less time consuming than the other recipe I use. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Dec. 22, 2008

Super simple to make. Really only takes a blink of an eye to throw together. I used homemade peach jam in the middle of mine, as that was what I had on hand. I recommend you do like I did and chill the dough for a bit before baking.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

The cookies tasted really good, however, the logs really spread out. I think next time I will use this recipe for thumb print cookies.

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HOTMAMMACOOKIN

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Ferndale, Washington, USA

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Reviewed: Dec. 14, 2008

These are an easy variation of a thumbprint cookie. Their color and shape make them a nice addition to a Christmas cookie tray and they taste delicious. I found the dough every easy to handle although I did make more logs than the recipe calls for simply to make them easier to handle. They will spread, so don't make the rolls too fat--3/4" really is just right. I wasn't able to get seedless raspberry jam and used red plum that was delicious.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 5, 2008

Just made these to use up some jam. I used strawberry jam, and they are very good. My husband keeps sneaking into the kitchen to eat more!

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Greer

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Reviewed: Jan. 1, 2008

We must admit we added a little more jam than was listed but that was more of a greedy thing. (we like jam) But as for the cookies everybody we shared them with raved. This recipe creates a wonderful shortbread and the jam keeps it perfectly moist.

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Joachim Weyl

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Reviewed: Nov. 23, 2007

This recipe is great, except I had a hard time making the logs so I made small balls instead and created a type of thumbprint cookie by indenting the middles with a spoon and putting the jam in the middle. Delicious! Note...the cooking time is lessened when made like this with the baking time around then minutes instead of 15-20.

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Jessica

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Reviewed: Sep. 13, 2007

This is another cookie that I have made for several years. I try not to make them too often or my waistline would suffer. I don't know what the last reviewer did differently, maybe not enough flour or too much sugar, but mine always comes out like a soft playdough. Very easy to roll out and shape. I have used different jams and jellies in the past, and all come out great. The only change I make is I use baking margarine. As always, my rule is to never melt the margarine when making cookies, that's what makes them spread.

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BensMum

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 24, 2006

This cookie has a light delicate taste that would be perfect if the cookie came together right. I don't know what I did wrong, and I tried the recipe twice. With the first batch I assumed my butter was too soft because the dough was more like a batter I even chilled it to get it to hold it's shape while I formed it into logs but once in the oven it went flat and spread across my entire cookie sheet. The second batch did the same thing even though I know the butter was cooler and the dough-still very soft- held it's shape better. It's a very good idea for a quick and simple cookie but I can't seem to get it to come together like it should

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