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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chrissie8021

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Reviewed: Nov. 29, 2009

Rich buttery cookies, just what I wanted for a holiday cookie. I used a cream cheese frosting.

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momoftwo

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Dexter, Iowa, USA

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Reviewed: Oct. 18, 2009

Made these for my son's wedding and got alot of compliments on them. The recipe was so easy and they really did turn out fantastic.

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pam

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Reviewed: Dec. 23, 2007

Yummy, Yummy, Yummy!

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Chris

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Reviewed: Dec. 20, 2006

I made these today for gifts. I used raspberry jam in some and the others I used green and red frosting, and rolled the frostinged ones in red and green sugar. Delicious!

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Tracy

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 17, 2006

This is an awesum recipe. My grandmother used to make this when I was little and she's been gone a long time and decided to make them to honor her. We use all flavors of jams in them and love them all especially apricot.

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Lynne

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Reviewed: Nov. 6, 2006

Did not care for the consistency of the cookie, and it just didn't taste good. Will not try these again.

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Annie

Living In: Fresh Meadows, New York, USA

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Reviewed: Jul. 28, 2006

Delicious!!! I rolled them in chopped pecans and filled them with rasberry jam. They look amazing and taste so great. Mine baked more like 12 minutes before they lightly browned, thanks for the recipe!

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Valerie M.

Home Town: Huntington Beach, California, USA

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Reviewed: Dec. 11, 2005

These are very good cookies! I needed to add a little more flour so they were not sticky to roll, and filled the cookies with the jam before baking.

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bakingoddess

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Nov. 20, 2005

I tried this recipe, and the cookies flattened!! If there is anything I may need to do different, please let me know!

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MARKOZIMEK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Loveland, Ohio, USA

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Reviewed: Dec. 19, 2004

Fantastic! These are just like mom used to make. They are melt-in-your-mouth good. Since the recipe doesn't tell you how many or what kind of nuts to use, I find that 2 c. finely chopped pecans works great. I filled them with vanilla frosting dyed red and green for Christmas and they were delicious and pretty to look at! Thanks.

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CookieDough

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Reviewed: Dec. 17, 2002

Fabulous! I rolled the cookies in chopped pecans and filled with raspberry jam! Everyone who tried them LOVED them! I also did a batch with chopped walnuts - they were good too, but not nearly as good as with the pecans. Thanks for a great recipe!

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CREACS

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Reviewed: Mar. 24, 2002

I made these and rolled them in colored sugar and filled with matching frosting. I can't tell you how many people have requested the recipe, thanks a million!

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