Reviewed: Dec. 17, 2008

I initially made these to add to my baked-good gifts. But My husband and I ended up eating almost half of them before I got them out!! They are SO good! I intend making more and doubling the recipe to ensure some make it into the cookie tins this time!! :)

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Kym

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

My husband loves white chocolate, and these were perfect for him! I added 1 tsp of double strength pure vanilla extract and 1 tbsp of honey to the sugar/butter mixture, and used white chocolate chips. I wanted a variety, so I used strawberry preserves, blueberry preserves, and pineapple spread. All turned out fabulous. Not too difficult or time-consuming of a recipe. Will certainly make again, only next time I will add thinly slivered almonds to the dough. Yum!

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shampooza

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

These were really good tasting cookies although I found that I didn't like the white chocolate pieces in the actual cookie part, and that the cookie dough itself seemed dry.

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Krista

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

Very soft and tasty cookie. I was surprised how well the jam stayed put in a small well and the cookie held together. I added 1 tsp of vanilla for personal flavor preference. I sprayed the baking sheet before use and then did not between batches. The cookies stuck a bit but not enough to damage them. The glaze made them extra attractive and just a bit tastier. These are very special and I will definitely give them as gifts!

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dfrank

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

They are yummy. I did bake them about 15 minutes on parchment paper. No sticking and lightly golden. I used blueberry preserves and a tsp. of lemon extract for variety. I still have to glaze them and may do a confectioners sugar with lemon juice icing...not sure and the cookies are still hot.

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1wayin

Cooking Level: Expert

Home Town: Hillside, New Jersey, USA

Living In: Branchville, New Jersey, USA

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Reviewed: Jun. 20, 2007

Superb. I made them exactly as the recipe was written and everyone loved them.

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Carolyn S

Cooking Level: Expert

Home Town: Paris, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 8, 2006

I was pretty disappointed with these cookies - the delicious name is very deceiving. There is hardly any flavour and they dont' even look nice! I recommend finding another recipe.

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SPOSSBERG

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Reviewed: Nov. 29, 2006

This reccipe was a huge disappointment. The batter spread all over the baking stones and the cookies ended up huge and uncooked (or burned) in the middle. I threw the rest of the dough away after the first trays.

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Rosemary

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Reviewed: Feb. 14, 2006

These were just okay for me - I would have liked a sweeter base cookie, whereas this was a bit dry and bland like shortbread. Combined with the raspberry and white chocolate, they are overall a good cookie, but needs a little tweaking.

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KTWhite

Cooking Level: Expert

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Reviewed: Nov. 13, 2005

I don't really like white chocolate, so every where it called for white chocolate I used dark chocolate. It worked wonderfully! Also, an 8-10 cook time worked great for me. I think the 5 minutes the cookies cool on the sheet really help them get done.

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Aria

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2004

These are awesome, but don't store them in a ziplock bag or they'll get mushy.

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STEPHYCOOKS

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Reviewed: Dec. 24, 2003

Great cookies and had a lot of fun making them. I'm sure I will be making them often.

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BETTY41228

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Reviewed: Dec. 23, 2003

Good cookies! The prep time is defininitely high, but they're mmm mmm good :) I would recommend baking them for longer than suggested... about 12-14 min.

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SUMNOTABENE

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Reviewed: Jan. 6, 2003

These weren't bad but found they lacked in flavor - i would have preferred them a bit sweeter. I also had a hard time with timing them in the oven, first batch i baked for time suggested in the recipe but found the centers weren't baked. Not sure if i'll try again.

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NICOLE L

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Reviewed: Dec. 26, 2002

These cookies were great. I made them slightly smaller and used strawberry preserves instead (I find raspberry sometimes too tart). Even with the white chocolate in the dough these are not too sweet. And the white chocolate glaze adds a nice sweetness and pizazz in eye appeal. I'd make these again

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MSFURIOUS1

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Reviewed: Dec. 19, 2002

I highly recommend doubling this recipe. They are beyond yummy! My kids kept eating them before I could get the glaze on. They are gorgeous too. I'm going to add these to my special Christmas cookies I make every year. Can't say enough about these. Thanks!

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BabaEva

Cooking Level: Expert

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Reviewed: Jan. 30, 2002

I LOVE these cookies!

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MARILYN1374

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Reviewed: Jun. 5, 2001

I have to tell you--my husband told me he liked raspberry thumbprint cookies so I decided to surprise him with a batch tonight when he gets home from work. I knew what they looked like, but when I pulled up this recipe, I was surprised to see these had a glaze and white chocolate chunks in them. I made them and they are one of the best tasting cookies I have baked in a long time! And oh, so cute, when I drizzled the glaze over them. They took some time to make but I would say it's worth it. My advice is to try this recipe and you will be delighted. They are soft and tasty. (Oh, yes, the recipe didn't say how to prepare the pan. I found out you must grease the baking pan or else they will stick. I sprayed mine with cooking oil.)

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LASSANDRADEE

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Reviewed: Nov. 15, 2000

yum! these take a little time to make but are well worth it!!!

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MACNCHEESE

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Tyler's Raspberry Thumbprints with White Chocolate Glaze

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