I made the recipe exactly as stated and was VERY pleased. So much so that I didn't even miss the nuts I usually consider a must in my quick breads. It was very moist and the slightly crunchy top and sides add a whole other dimension. I'll definitely be adding this to my recipe box - the actual one - not just my virtual one here! And I'll be making this for gifts this Christmas as well.

Reviewed On: Nov. 17, 2011

These were very easy to roll out and cut. I frosted mine with cream cheese frosting. They were a hit at my son's Eagle party. They have a definite brown sugar flavor.

Reviewed On: Aug. 21, 2010

We loved these cookies! I had to make a second batch the very next day. The rich buttery flavor is addictive and they just disappeared off the plate. To solve the crumble factor mentioned before, I found that chilling the dough for 2 hours was too long and if you just chill it until it forms a ball without sticking to your hand they are very, very easy to make and roll in the almonds. The almonds should be chopped fairly finely. I used a blender and finished them off by hand. Really quick to put together when the dough isn't too cold. To fill the thumbprint, stir your jam and put into a small baggie. Cut a corner of the baggie off and use as a pastry bag. The cookies are filled in no time! I'm definitely adding this recipe to my Christmas Cookie list.

Reviewed On: Aug. 27, 2009