Reviewed: Mar. 6, 2012

oh my starrrssss (five of them, actually) -- these cookies are fabulous! i wouldn't change a thing.

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thanksalot

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 17, 2011

Good cookies, no need to punch down center 2x though, just make it really deep the first time. I used a wine cork covered with foil and pushed up the sides around it to really mold a deep well so you don't have to take them out after 5 mins. Also putting jelly in a squeeze bottle or even a pastry decor bag makes quick work out of filling the centers.

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Reviewed: Dec. 17, 2011

Thanks Carol for this old time favourite. Made as written with one addition of lemon rind. Turned out awesome. I also put the jam in then baked , that way it isn't sticky when you store them..

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Reviewer:

KLynn

Reviewed: Nov. 6, 2011

This recipe was so easy. I don't normaly like walnuts, but I ate 3 before they cooled! A simple tip was that I used a large deep thimble then I didn't have to press the centres twice. One press and then leave them in the oven for the full 15 minute cooking time. I also used grape jelly instead of the raseberry because it's a family favorite. They can't get enough.

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Reviewer:

Joanne

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Crossfield, Alberta, Canada

Reviewed: Sep. 8, 2011

These were fun to make. I had to come up with a sub for the walnuts (as I am allergic to tree nuts). I used finely chopped peanuts/flaked coconut/ and crushed Crispix cereal for the coating. I also put a chocolate chip in the center of each after five minutes of baking, but I think the lemon/raspberry flavor would be better (Gasp!!) without the chocolate. I DO like the coconut being in the crunchy coating, though. We'll do these again. Oh...I also like the relatively short list of ingredients and how these "present". Very pretty cookies.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

Every Christmas, we would have thumbprint cookies. Even though it isn't Christmas, I really wanted to make these! They are just so delicious! Since I couldn't find my mom's recipe, I decided to look for one on here, and I remembered that mom's had lemon juice in it, and so does this one! I decided to give it a try. I left out dipping them in the egg white and walnuts, which was fine. I filled them with apricot preserves, and they were great! When I was finished making these, they tasted just like my mom's recipe! A few minutes later I found her recipe... and this one is a whole lot easier, cheaper, and tasted the same! I will be saving this for a long time!

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AlexInWonderland

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

These are delicious! The lemon juice adds such a great flavor, they almost taste like they have cream cheese in them. The texture, the flavor--all superb. They are pretty forgiving, too, about what size ball you roll before baking.

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Reviewer:

Dueser

Cooking Level: Intermediate

Living In: Papillion, Nebraska, USA

Reviewed: Jul. 25, 2011

Really easy to make but they fell apart after first bite didnt like that.....taste was ok could have been better......might make again and make some adjustments.

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Reviewer:

nisse05

Reviewed: Jul. 2, 2011

Made these for a church crowd. They came out PERFECT! Didn't crumble or fall apart, yet had that 'melt in your mouth' texture. people raved about them!

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4 users found this review helpful