WOW!!! So good! The best tips here: use the almond extract, make the indent with a chapstick top, pipe the jam in using a plastic baggie with the tip cut off, and refrigerate for a few minutes before baking. Mine were done in 10-11 minutes, but maybe that was my oven/size of cookies, but watch 'em. My first batch cooked a bit too long, but still tasted great, and then I adjusted the time.

Reviewed On: Nov. 24, 2011

I substituted Earth Balance margarine for butter, so I wasn't sure if they'd come out as great as the reviews promised, BUT they were perfect!!! at 8 minutes they were the perfect texture crispy around the edges but still chewy. And the flavor was buttery too! This is THE recipe for sugar cookies!!!

Reviewed On: Jul. 6, 2009

Very very good. Based on suggestions here, I've made this a couple times with some modifications. First thing I changed was to bake the graham cracker crumbs on TOP (moistened with margarine or butter that I already melted from what the recipe calls for) during the last 15 minutes or so in the oven. I agree that the sugar needs to be cut (I used regular applesauce though, not unsweetened) to either 1 1/2 cups or less depending on how your family likes it. I've also substituted the sour cream with soy milk with good results to make the recipe dairy free. All that said, this is really a great recipe, the flavors of the apple, cinnamon, graham cracker, and raisin (if you like raisin) come together so well. Yum!

Reviewed On: Oct. 8, 2008