Reviewed: May 21, 2012

Very popular in my household and turned out fantastic!! Used by own homemade strawberry freezer jam and they were fantastic! Followed direction and did not double batch.

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Clover

Reviewed: May 19, 2012

Very good and the almond glaze really adds to it. This is a great cookie to add to your Christmas list or anytime.

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Reviewer:

laurie

Cooking Level: Intermediate

Living In: Weaubleau, Missouri, USA

Reviewed: May 12, 2012

delicious! Next time I will triple the batch. One batch was not enough!

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Reviewer:

KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

Reviewed: May 10, 2012

Excellent cookie, easy to make. The only thing I did differently was to use Smuckers, Simply Fruit seedless red raspberry. It only has 10g carbs and 8 g sugars. It worked fabulously.

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watergirlb

Reviewed: May 9, 2012

I have yet to try these cookies, but I just took them out of the oven and they look like giant bloody eyeballs! Also, the jam spilled out on a few of them, which was my fault. I also skipped the glaze. But, overall, they look more halloween appropriate than teacher appreciation week appropriate. I might change my mind after I try them, though!

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Reviewer:

okleigh

Cooking Level: Beginning

Living In: Austin, Texas, USA

Reviewed: May 8, 2012

These cookies are so easy and so yummy, I think it's impossible to screw them up. Everytime I make them, they don't last more than a day. I increase the almond extract to a full teaspoon and I add about 1/4 cup nuts (chopped small) to the dough after it's all mixed. I've used a variety of jams and they all taste great.

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Linda V

Reviewed: May 2, 2012

I make these exactly as written (with one exception as to the forming of the cookies). They are delish! It's a great flavor and gets gobbled up quickly at our house. There was one thing I do differently: rather than make small cookies, I divide the dough into two logs, maybe an inch in diameter, 12 inches long, place them on a greased cookie sheet, then make a long "trough" down the center (I use the handle of a wooden spoon), and fill that with jam. After they bake (for approx 18 minutes), I slice them diagonally and then drizzle on the frosting. It's very easy - less rolling - and so fast. They turn out pretty as well.

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Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Apr. 25, 2012

Made these for a "High Tea" today. I had 63 women telling me they were the best cookies they have ever tasted. I did not even drizzle the icing since I had so many other things to do. I used the Chapstick as someone suggested and it worked like a gem. The cookies looked perfect. Thanks a million.

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Reviewer:

Louise

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 14, 2012

Excellent-don't overbake or they don't stay as soft.

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Reviewed: Apr. 4, 2012

We made them once with a white chocolate drizzle and another with the sugguested drizzle (confectioners' sugar, almond extract, and milk). The homemade topping was so much better. We used soy milk instead of milk but it still came out so tastilicious.

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