Reviewed: Jul. 24, 2011

these cookies were very good. Next time, I will refrigerate the cookie mix while the first sheet is baking-not leave it setting on the counter like I did this time.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Jan. 28, 2011

I did not care for these.

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Reviewer:

shell1111

Reviewed: Dec. 7, 2010

Just made these cookies. Did not use the baking soda as per other review. Never made it with baking soda so there is nothing to compare. Used too much filling in the middle and it ran and crystalized Abit but did not burn. Had a hard time getting them off sheet because of that. Will know what to do next time. For the first time---a recipe that actually made 18 cookies!!!! They taste FANFREAKIN TASTIC!!!

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Reviewer:

gingin10

Cooking Level: Beginning

Home Town: Hamilton, New Jersey, USA

Living In: Shrewsbury, New Jersey, USA

Reviewed: Dec. 1, 2008

I can only give this recipe 3 stars- all of them for taste, since the taste is delicious. They didn't bake the way a thumbprint should though. I followed all the directions (with no changes as usual) and my first batch came out flat, sticky, and did not look like a thumbprint at all!!! The second batch I made smaller cookies, turned the heat up to 400 degrees, but for less time and they came out better. Looking at the recipe again after making them though, I'm kicking myself!!! I have never seen a thumbprint recipe with baking soda in it, and this is the reason they flattened!!! My advice to all others, I think this recipe will be amazing if you just omit the baking soda!

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