Reviewed: Dec. 16, 2012

I made these for the 1st time last Christmas. I've made many different varieties of cookies over the years, but these are the only cookies that my daughter (22 yrs) found memorable enough to ask for again this Christmas. She and everyone else very much enjoyed so making again this year!

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Reviewer:

CBakerNM

Reviewed: Dec. 9, 2011

A new favorite! Update: We really liked these, but they do not hold well. Eat them soon after baking.

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4 users found this review helpful

Reviewer:

Julie62

Cooking Level: Expert

Reviewed: May 12, 2011

I added a little more salt and used Chukar Cherries sour cherry or cherry blueberry pie filling. EPIC!

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Reviewer:

Alexia Grace

Reviewed: Apr. 30, 2011

These are different, but good. My best advice is do not overfill with jam and do not overcook. I took them out when they were barely done and they stayed soft and not too crumbly. Dipping my finger (index) in water and making the indentions was the easiest way for me. I used raspberry seedless jam. The poppy seeds add dimension. I would make these again for a party, because they do look nice and taste decent too.

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CRUZZZA

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

Very Good! Made for a cookie exchange & everyone loved them, especially since there were no nuts. Very easy, spread more than I thought they would, but that did not affect the taste. Delicious!

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Reviewer:

Barbara

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 21, 2010

Very tasty and fun to make. Made exactly as directed except for jam flavour. The poppyseeds add good texture, especially when nuts are not an option (allergies). Will make again.

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TABLESPOON

Cooking Level: Intermediate

Reviewed: Dec. 18, 2009

My son has a peanut allergy, so these are a terrific thumbprint recipe with no nuts. So delicious, the poppyseeds add a wonderful crunch. I followed the recipe exactly and they turned out perfect, only wish I made a double batch!

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XANTHEY

Reviewed: Dec. 15, 2009

These are good. I rolled them in little balls before make the indentation & they look more proessionally made. I also dusted them with powdered sugar. I may make them with lemon curd instead of jelly next time. 5-20-10 - tried them with lemon curd, but like the jelly better.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Dec. 4, 2008

I have been making these cookies for a number of years and have tried many variations. One of my favourites is to add a little lemon juice (instead of vanilla) and some grated lemon rind. The combination of lemon/poppy seed with just a dollop of cherry preserves is very tasty! I also chill the dough to make it easier to work and I have learned the hard way to make a deep thumb print. These are very addictive and never last very long!

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Reviewed: Jul. 13, 2008

I have made this recipe recently and they are absolutely fabulous. You don't have to stick with just cherry jelly/jam however. You can also try different fruits like strawberry. I used strawberry and apricot and everyone thought they were fantastic. very flaky and light cookies that seem to melt away in your mouth.

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