Changes made: on second cooking, bake for 15-17 minutes at 350F. Perfection!!

The base of this cookie is just what I was looking for to use up the lemon curd in my fridge. It didn't disappoint! Very soft and the perfect shortbread consistency. They do crumble a little, so eat em in one bite! Not a problem in my book :)

Normally I wouldn't leave a 5-star review for something I had to tweak, but this cookie is SO worth it! I got 3 bakers dozen from this recipe, measuring my dough about 2 tsp per cookie. USE BUTTER. I cannot stress this enough. This is a shortbread cookie. It is not sweet, it will not spread, it will crumble slightly if cooked properly. Also, cream vanilla into butter/sugar/yolk. Most bakers already know to mix their wet, then mix the dry in a separate bowl and add to wet, but a novice baker might not. CHILL FINISHED DOUGH before shaping into balls. ALLOW COOKIE BALLS TO WARM to room temperature before pressing your fingerprint. Cold dough will crack and make your cookie brittle. FILL BEFORE BAKING. After cooking for 5 min, my cookies had a crust that broke and left a brittle cookie with ugly bare streaks. When I pre-filled, the cookies were smoother, but had no coating because my daughter needed a nice looking batch for her bf. I will test this again with black sesame for good photo contrast and because it's yummy. :) BAKE FOR 15 MIN AT 300. I also lined my pan with ungreased foil, it makes it easier to move to cooling rack and keeps the bottom from burning. COOL THOROUGHLY BEFORE TOUCHING. The filling is HOT. YOU WILL GET BURNED. And it's just not fun to run to the sink with jam hardening onto your skin. These would be a great project for kids over 3 to help with. Just make sure they don't poke through the bottom!

I got rave reviews the first time I made these... The second time, not so much and the depth of flavor wasn't quite there. I finally realized what I did, I had read the directions incorrectly the first time and added finely chopped walnuts into the dough PLUS rolled them in nuts as well. Nuts in the batter made it amazing!

This is great and easy recipe. Had to cook a little longer (2 min), but once they cooled off, they're delicious. My family wants this a holiday tradition.

I made my first batch following the original recipe exactly as written and they were ok. The next batch I made, I doubled the recipe since I bake for a crowd for the holidays ! I also put the "thunmb print" and jam in the cookie right from the start, didn't need to bake for 5 minutes first, and baked them at 325 degrees for 13 minutes. It worked mutch better and the cookies didn't seem as under-cooked as the original ones. My family also are not fans of the nuts so I left them out and the cookies were still very good.

I like these very much...finally a cookie that is NOT loaded with sugar. I did increase the heat to 325 and kept them for 15 min on 2nd baking, to brown up bottoms more. Will make again. Chris

good recipe! this was the first time i had ever made them. the only minor problems i had was cook time needed to be a bit longer and the quantity of them. two dozen???? not even close...my cookies were tiny i am not sure how much smaller i would have to make them to get 2 dozen. do yourself a favor and double the recipe the first time!

I really like the flavor of the dough. Very yummy, very similar to those dutch butter cookies in the tin but without the buttermilk tang. I used a very thick home-made blackberry jam, not the best choice, I think apricot would be very good. 1/4 cup nuts was not enough, covered only 12 out of 24. I did the other half with white granulated sugar and that came out very nice as well.

I used white sugar, decreased butter as suggested in a review, did not use egg white, increased flour by 1-2 tablespoons, rolled in almond meal. Delicious with Aldi blackberry fruit spread.