Reviewed: May 1, 2012

Super easy! Super good!

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Reviewed: Apr. 5, 2012

I've made these twice now. The first time I made the recipe as written. There were some issues with the wetness, the cooking time/ temperature and I didn't care for the molasses flavor of the brown sugar in a shortbread cookie. The second time I made them I made a few modifications: I used only 6 tbls of margarine instead of 8, I substituted white sugar for brown and I used almonds instead of walnuts. Reducing the fat in the recipe helped the dough be less wet. I baked the cookies at 325° (up from 300) which helped them bake a little firmer and get a little bit of color. I baked for 8 minutes then put in the indentation and jam then baked another 6 minutes. This only made 9 cookies using ay 2 tbl portioner. The flavor was good and I will probably make these again using my adjustments.

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peebsy weebsy

Cooking Level: Expert

Reviewed: Mar. 10, 2012

great old fav!! need to cook longer , other then that prefect!!

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savannah

Reviewed: Jan. 19, 2012

By far the best thumbprints I've ever had!

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ELENADOVEA

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Reviewed: Jan. 9, 2012

Good idea but a poor recipe. The cookie seemed bland to me, plus the dough was too sticky and runny. First, substitute hazelnuts or slivered almonds for walnuts. Then add an extra 1/2 cup flour, 1/4 cup coco powder, 1 tsp baking powder, 1/4 cup granulated sugar and remixed it. After scooping the dough onto the greased cookie tray, spoon cherry jam into the center of the dough balls. bake for about 15 min. Dust with powdered sugar to finish.

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Sean Paradise

Cooking Level: Professional

Home Town: Walla Walla, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 7, 2012

I make these cookies every year but this year did not put them in the white of egg. It is messy to do and there usually isnt enough of the white....skipped the white and just did the nuts and some skipped the white and nuts....very good recipe....dont pile on top of each other if u put in the jam after baking like i do.

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KIT1

Home Town: Huntington, New York, USA

Reviewed: Dec. 31, 2011

These are very good! I used almonds instead of walnuts and a couple of different jams. Love the texture of these delicate, not too crunchy cookies. I doubled the recipe, but next time will make even more. These are going to show up in my cookie exchange assortment every year now. My friends and family love them!

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Laura Seattle

Reviewed: Dec. 22, 2011

These were exactly what I was looking for. I baked them at 350 degrees and for 8 minutes the first round and then 10-12 minutes the second round (the listed bake time is too short). Other than that, the recipe is great!

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cookin_n_scratchin

Reviewed: Dec. 21, 2011

I bake these at 375 for 5 minutes, take them out make the indent, bake them again for 8 more minutes and then after they've cooled, I fill them with powder-sugar frosting (red and green for Christmas). They are a huge hit at my house!

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Kathy

Reviewed: Dec. 19, 2011

The concept is good but the recipe needs tweaking, like other users have said. I have baked these twice following the recipe and they don't hold together very well.

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