Reviewed: Nov. 23, 2009

These cookies taste just like the ones my mom used to make when I was growing up. So delicious!

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apple.girl

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Reviewed: Nov. 15, 2009

I love this recipe. I add just a touch of lemon extract to it. One of my favorite X-mas cookies.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 2, 2009

Found the recipe made under-cooked cookies. Family did not like them at all.

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AREKAY2001

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Reviewed: Jul. 15, 2009

Absolutely Perfect. This is exactly what I wanted. Not too sweet almost like a shortbread YUM! Did it exactly like the directions told me too, only I baked them for 12 minutes after I added the jam. I used Apricot Preserves. I have also used Lemon Curd which is Heavenly!

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ghouliegal

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Jul. 15, 2009

I liked how these turned out. I was worried that the jam would dry out too much, but it was perfect.

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Isaac's mama

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Apr. 12, 2009

These turned out well, but if you didn't get a good bite of jelly, they weren't sweet enough. I would probably add 1/4 cup sugar to the nuts and roll the cookies in that mixture, that way you are adding sweetness without altering the dough recipe.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jan. 9, 2009

I find this recipe very small. I have made a couple of times and I tripe. Otherwise Great Cookies

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MICHELLESS

Cooking Level: Expert

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: Dec. 31, 2008

I took these took a holiday party and the host hid them from the other guests! This recipe is pure genius. I find that I need more nuts when rolling the cookies so be preparred. I bake for 8 minutes, take out and use a spoon to make my indent, fill with preserves and bake for another 8 minutes. They come out perfect every time.

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Michele

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2008

Great recipe! Increased baking temp to 350 degrees for the second bake time. Also, didn't use walnuts or egg whites, and rolled the cookies in sugar before baking.

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Me

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Reviewed: Dec. 23, 2008

These were very good. I followed the recipe exactly with no problems. They are very pretty and festive looking for holiday platters. I went the simple route with plain old Smuckers Strawberry jam.

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Vicki in CA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Dec. 21, 2008

I absolutly LOVED these cookies!!! I made half of them strawberry and half of them apricot. The apricot was my favorite. Also i rolled some of them in pecans intsead and that turned out very good. I am going to make these for a Christmas party this year. I do agree with some of the other reveiws that this does need to be quadrupled. The original recipe didn't make quite enough. But overall a VERY good cookie.

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Abby

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Reviewed: Dec. 20, 2008

I've made these cookies every year since I can remember. At Christmas, I like to put the red and green candied cherries in the middle, instead of the jam. YUM!

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Erin

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Reviewed: Dec. 13, 2008

I am rating the recipie as written and have to rate it1 star. With all the suggestions - increase temp and baking time and using more nuts -I might give it a 4. I was hoping for something like Grandma's recipie and this wasn't it.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Dec. 13, 2008

I just finished making these cookies and they are delicious!.My only suggestion will be to bake them a little longer or raise the oven temperature.also keep in mind that you're only getting about 13 cookies from this recipe, so if you need more just double up! Enjoy!

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love2cook

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Reviewed: Dec. 8, 2008

This is my first review here, but I had to add my rave about this recipe. I made it just as set out in the recipe. These are the best cookies of this type I have ever made. I have actually just finished a second double batch today as the ones I made yesterday are all gone! They are sooooooo good!!

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Lori

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Limoges, Ontario, Canada

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Reviewed: Dec. 4, 2008

The only thing I do differently is, I bake these at 350 for 10 min's or until light brown on the bottoms. I then cool to a wire rack and freeze until ready for the holiday. I then fill when I'm serving. Great cookie!

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Betty K

Cooking Level: Intermediate

Home Town: Baden, Pennsylvania, USA

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Reviewed: Nov. 24, 2008

My mom and I used to make these every year at Christmas time. This recipe is very close to the one we used to use. A few tips to make them really good: chop the walnuts coarsely, make the balls on the small side, bake for six minutes then pull them out and push indent in them, then bake for 4 more minutes (at 350). Use a jam or preserve that is tangy and tart, as that what give the cookie it's awesome flavor. The dough is not meant to be too tasty on it's own. Follow these things, and you will have a tasty treat!

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abickman1

Cooking Level: Beginning

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: May 29, 2008

I made these, but changed two things: 1) I didn't roll them in walnuts, but opted for sugar. 2) I made them miniature sized. I loved how they turned out! I will be making these again...and again...and again!

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CBENGE

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Reviewed: Dec. 23, 2007

I Love These and so did my family. I like how soft they come out.

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Ali

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Reviewed: Dec. 16, 2007

These are just okay..... I did as someone else suggested and added the nuts to the dough instead of rolling in the egg & nuts..... not sure if I like it this way or not but it made them more palatable to my children. Also, I made 1/2 with strawberry jam (delicious!) and 1/2 with blueberry jam, but the blueberry ran slightly when they baked so they don't look as pretty. Overall still pretty good, but very small recipe; made 14 cookies

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