14 Reviews | Be the first to review!
Reviews
swellmama on 9.25.2010
These cookies are quick, easy, simple (just a few ingredients, and ones you’re bound to have on hand) and most importantly, delicious. Thank you so much!
Melissa on 12.4.2010
Super easy, made with on-hand ingredients and delicious! Definitely will be making these again. Bonus- with no eggs in the recipe, I felt less guilty eating the dough haha!
funnygirl781 on 12.6.2010
So great! I love only have to use basic ingredients becasue those are often the best recipes. They were buttery delicious and yet sweet and satisfying. I just have to be careful not to make my thumbprint so deep… I had a few melted ones. (My own fault!) Thanks for the treat!
bopsie on 12.15.2010
Love these cookies. Super easy to make and they look as those I spent hours making them. DH was eating them faster than I could make them! Definitely a keeper in my recipe box. Thank you for sharing!
laurainthecountry on 12.16.2010
I just finished making these! They are delicious. I found the crumbly dough difficult, but managed. I took the advice of making the balls a scant inch. this yielded about 40 cookies. I cooked them in 2 batches, for my second batch – I was more careful about creating high sides for the well, so the jam wouldn’t pour out. Also didn’t put in as much jam as possible as the recipe suggests. It worked out much better for me this way. I also added a dab of almond extract to the icing. delicious, and will make again!
elsaff on 12.19.2010
Loved these cookies… just need to make a deeper well for the jam next time but yummy!!
love2bake on 12.26.2010
These were exactly what I hoped they’d be. Delicious!
I was a little surprised how much they “puffed” in baking. I used a small scoop I already had and got exactly 24 – made half black raspberry and half strawberry and used white chocolate drizzle instead of powdered sugar.
christyk on 1.6.2011
Excellent cookies! Love the almond extract flavor. The first time I made the recipe the cookies spread quite a bit – but were still tasty. (I sacrificed myself and ate most of them personally.) The second time I refrigerated the dough for a while. This helped them hold their shape. I also did not fill quite so full of jam. Much prettier this time. Also, used homemade blackberry jam as that is what I happened to have on hand. Had to give them away quickly before I ate the whole second batch!!
monet1 on 1.26.2011
I made these for Christmas and they were wonderful. I love the almond flavor. I’ve made them since Christmas and will be making them again this week, they are sooooo good! Thanks for sharing.
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17 Comments | Be the first to comment!
Comments
CarenG on 1.2.2011
An inch is the perfect size to make them. I didn’t even think of including that info in the recipe. I will try to update the recipe. These are one of my “always bring to the party” cookies! I always have the ingredients on hand & they come together really quick. Everyone loves them:) Have fun making them.
jjnichols on 1.11.2011
I just made these for the third time in only two months! I love them, and they are super easy to make! I can’t wait to try them with a different type of jam next time!
Nela on 1.22.2011
They were very good-tasting cookies! Good work!
cheesypennies on 4.29.2011
Amy,
I made a version of these cookies the other day and loved them. Thank you so much for posting! I added a couple of egg yolks to the batter so they were less of a shortbread cookie, but will try them your way next time to compare. Delish!
Melissa on 5.28.2011
Love these cookies! Made them again today with peach jam, yum!
coacht on 8.10.2012
Made these tonight. Sorry but I had to add an egg because the dough was so powdery it fell apart. Once I added the missing ingredient I have to say these were the best cookies I’ve ever made! They will definitely continue to be a favorite in my family
Nicole Siemers on 10.30.2012
is 1 Tbsp of water really enough to mix with 1 CUP of powdered sugar? Doesn’t seem like it would be enough. Just making sure before I make these.
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