Reviewed: May 6, 2012

I made these cookies for a special event at church, and I must say, I was disappointed. The cookies took at least 10 minutes to get even slightly brown, and I didn't roll them in nuts because the nuts weren't listed in the ingredients. I put the jam in before baking, and I think that worked out fine. Unfortunately, I thought the cookies were OK but sort of tasteless. I probably will look for another recipe before making these again.

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Reviewer:

mamateach

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Syracuse, New York, USA

Reviewed: Dec. 3, 2011

Excellent recipe! I followed the other reviewers tips and added 1/4 C more flour and did not bother with rolling the dough balls in egg white. I let the dough chill in the fridge overnight. We like frosting for ours, so I made a quick glaze-type frosting with butter, powdered sugar, milk and food coloring. I used the rounded side of a melon baller to create the well in the center, so it would hold the frosting without running out the sides of the cookie. My husband has been asking for years, for me to make thumbprints and he LOVED these. Will definitely add these to my holiday cookie repetoire.

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Reviewer:

leighg12000

Reviewed: Dec. 26, 2010

These are, hands down, my favorite Christmas cookies. Light and buttery and not overly sweet which makes filling them with tinted sugar cookie frosting perfect. I don't think the egg white dip is necessary if your nuts are chopped finely enough, especially if using walnuts which are fairly moist after you chop them.

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Reviewer:

Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

Reviewed: Dec. 24, 2010

Great recipe...they turned out nice ...melt in your mouth!

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Reviewer:

Lee

Reviewed: Dec. 18, 2010

I roll mine in finely chopped walnuts. When cooled, I fill them with currant jelly and sprinkle with powdered sugar - SO DELICIOUS!

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Reviewer:

MyTwoBeauties

Reviewed: Dec. 13, 2010

DELICIOUS!!!!!!

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Reviewer:

my6pack

Reviewed: Oct. 27, 2010

I was looking for a recipe to compare to cookies a co-worker used to make. These looked really close so I decided to try. I'm glad I did; however, it does need about 1/4 to 1/2 cup more flour otherwise they are very sticky and hard to roll. I just scooped out with a small ice cream scoop (after a failed attempt to roll) and indented as directed. They came out perfect! I added almond flavoring to plain white canned frosting...excellent!

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Reviewer:

missylyn

Cooking Level: Intermediate

Home Town: Kensett, Iowa, USA

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 14, 2009

This is a very good tasting and easy recipe. I did find out that you really don't need to dip them in the egg whites. I made my first batch dipping them and rolling sprinkles on the edges it was an ugly mess . so i tried rolling the dough into a log after chilling it for about a half hour than just rolling the log in sprinkles and slicing them into about half inch cookies it worked out so much bettter and they look really good.

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