Reviewed: Oct. 26, 2009

The very first time I made these cookies, I won first place in a contest at work. I will add that I added more flour than the recipe called for (because I didn't have time to soften the butter, microwaved it, and needed more flour to balance the melted butter). But it worked well. These cookies were delicious! I'm going to modify the recipe tonight for another contest here at work, this one for any recipe using apples. I'm going to use apples that I chopped and cooked slightly in a sugar cinnamon syrup instead of the black raspberry jam, and I'm going to use caramel chips instead of chocolate chips. And to go with the fall-Halloween spirit, I'm going to roll them in orange sugar.

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Marsha W.

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Reviewed: Aug. 10, 2009

This recipe turned out great! I made my own jam and substituted flour for corn starch. I'll definitely make these again!

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karitchka

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Reviewed: Jul. 21, 2009

These are delicious! I omit the mini chocolate chips, but that is just personal preference.

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PRNCSSDIDI

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Reviewed: Jun. 26, 2009

Great little cookie! They all looked so pretty. All I had was apricot preserves and decided to try them out, I also omitted the chocolate chips (my son isn't a chocolate fan, he's a little weird :)) They turned out so good. They all disappeared within an hour so I guess everyone liked them as much as me!

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ZapnTatersMom

Cooking Level: Expert

Living In: Vernal, Utah, USA

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Reviewed: May 15, 2009

Excellent, but I found it only made 20 cookies & had to make a second batch. I did 1/2 without chocolate chips. Think I prefer those better. And used Simply Fruit Red Raspberry Jam with great results. A keeper recipe for sure!

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Steffoazrn

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Reviewed: May 7, 2009

I made a big batch of these for mothers day to bring to my family luncheon - and my family was thrilled! they didnt even know i could cook! ;) i used 1/3 C. unsweetended Cocoa instead of chocolate chips to give the whole cookie a chocolate flavor and used a cork to make the holes, as per other suggestion. i also used a ziploc as icing bag to fill holes with my favorite boisenberry jam! GREAT!

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Nik_domesticgoddess

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: May 5, 2009

Not a fan of chocolate so I left that out...I also tried it with a rhubarb jam I bought at a farmer's market.

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Sara

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Reviewed: Dec. 23, 2008

These were way too sweet and not good at all. I was really disappointed.

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Aram Han

Cooking Level: Expert

Living In: Berkeley, California, USA

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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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THERLAM

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

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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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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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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