Reviewed: Jul. 20, 2008

these have been on my cookie list for years....always a big hit!

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Bakrldy


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Reviewed: Apr. 3, 2008

We followed the recipe exactly and the cookies came out perfect! We all loved them. They were moist inside, slightly crispy outside, and the chocolate & raspberry combination is delicious.

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It worked very well, however they are very tiny cookies so if you're looking to feed big eaters you don't need to split the recipe. WAIT UNITL THEY COOL COMPLETELY BEFORE EATING.. My eager boyfriend burned the roof of his mouth

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Lauralouise


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Reviewed: Jan. 27, 2008

Good cookies - best eaten within a day. I substituted 1/2 teaspoon almond and 1/2 teaspoon vanilla extract for the 1 teaspoon vanilla, and didn't roll the cookies in the extra sugar. Use good quality jelly - it makes a difference!

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danube66

	Cooking Level: Expert Home Town: Budapest, Pest, Hungary Living In: Carmel, Indiana, USA
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Reviewed: Jan. 24, 2008

Fantastic recipe. I haven't made many drop cookies that don't contain eggs, let alone any that include corn starch, so this surprised me. I am currently living overseas and this is one recipe that my demonic gas oven didn't completely mangle! I used raspberry and apricot jams and drizzled the finished cookies with some melted chocolate chips and oil, which made for a very attractive presentation. This one's a keeper!

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CRYSTAL-LYNN

	Cooking Level: Intermediate Home Town: Reading, Pennsylvania, USA
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Reviewed: Dec. 24, 2007

"Wow!" That was my boyfriend's response as soon as he bit into one of these. They are soooo good and look quite elegant. I made mine slightly smaller than 1" and only needed to cook them for 10 minutes. I completely forgot to dip all but the last batch in the sugar, but I didn't miss it at all. Great recipe!

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JustLearning86

	Cooking Level: Intermediate
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Reviewed: Dec. 15, 2007

Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag.

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GMCINTO1

	Cooking Level: Intermediate Home Town: Livonia, Michigan, USA
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Reviewed: Nov. 27, 2007

These are great eggless cookies (what I was looking for). I subbed a few things, as we all do,for what I had on hand. I used whipping cream vs milk, regular sized chocolate chips, strawberry preserves and added 2 drops of ammaretto flavor. Perfect for cookie exchange, if you don't eat them all while they cool.

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brossettelewis

	Cooking Level: Expert
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Reviewed: Jul. 28, 2007

Absolutely delicious, if a bit sweet. They definitely want a cup of tea. Next time I'm going to try almond extract and (fewer) white chocolate chips with the raspberry jam. Chopped almonds and chocolate in the well would be great too. They look cute, too. Good for the holidays. Thanks!

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palewinterwind

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Halifax, Nova Scotia, Canada
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Reviewed: Jan. 5, 2007

Very cute and dainty cookies. They taste great also. I didn't have mini chocolate chips so I grated some baking chocolate and it worked well.

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TGFrost


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Reviewed: Dec. 18, 2006

This is my new favorite christmas cookie recipe. I usually don't even eat much of what I bake but I had to have a couple of these. They are really easy and they taste so good. You can use any type of berry jam, I chose to use blackberry. So pretty and so yummy. Thanks for posting this one.

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Valerie's Kitchen

	Home Town: Sunnyvale, California, USA Living In: San Jose, California, USA
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Reviewed: Dec. 10, 2006

I've fallen in love with these cookies! I made the first dozen too big (my husband's thrilled with that), I think they're better smaller. I made the impression with the small end of a cork and used strawberry preserves (couldn't find black raspberry at my store). I think they're fantastic and love the bits of chocolate in there. I'd give this 10 stars if I could!

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007librarian

	Cooking Level: Intermediate Living In: West Palm Beach, Florida, USA
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Reviewed: Dec. 5, 2006

Best cookies by far. Liked it because I didn't need eggs. Outside texture is lightly crisp because of being rolled in sugar. Taste is just right. Changes I made: I only had unsalted butter on hand so I added 1/4 tsp salt instead. I omitted the chocolate chips - not a fan. I rolled them into 3/4" balls so they would be more bite sized, besides it made more. Took less time to cook, probably because my oven is so old.

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MommyChelle


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Reviewed: Dec. 5, 2006

This was great! I am new at baking and this recipe was amazing. It was easy and they came out awesome. I did how ever use white chocolet chips.

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aprileherer


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Reviewed: Nov. 24, 2006

I made these without the chocolate chips and they were really great. Simple and stylish, very showy but easy. ......and tasty!

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Pinga


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Reviewed: Dec. 20, 2005

It's a good tea cookie because it's flavor is mild and it has a nice presentation. I was hoping for a little more flavor but my husband liked them. You really could substitue with many different jams.

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CHRISSEDO

	Cooking Level: Intermediate Living In: Reading, Pennsylvania, USA
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Reviewed: Dec. 17, 2005

These will go into regular rotation...small, crispy yet tender, and delicious. Very easy to make.

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Sugared Black Raspberry Tea Cookies

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007librarian

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