19 Reviews

These cookies were just so-so, I wasn't all that impressed with them. The texture was just okay, and they were not sweet enough.

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eatrealfood December 25, 2011

I was almost going to go with another recipe...but then this one just seemed better. And, boy am I glad I we went this one. The cookies are wonderful. My husband says they taste like polvorones (a Puerto Rican dry cookie). He has eaten several and he is really happy that my daughter doesn't care for them them:-). I did use one half a vanilla bean as I had them on hand. Also, I used a small cookie scoop (made by Oxo) and I got 4 dozen from each batch (I made two batches for a total of 8 dozen cookies). I didn't finely chop my nuts, so I used more like 2 cups per batch. I cooked 14 minutes. I am hoping that everyone at my cookie swaps loves them as much as we do!

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Michelle Figueroa December 08, 2011

This is a great recipe. I received many complements from people who liked it a lot better than myself! I prefer other Christmas cookie recipes... especially if I'm out to impress. With one batch I put the walnuts in the batter- I don't recommend this as it made it harder for the dough to hold together. Also, this recipe made about half as many cookies for me as indicated. Thanks for posting!

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COREprojects December 28, 2010

I made these morning and they are simply put.....WONDERFUL! I used raspberry and apricot for filling and rolled them in chopped pistachios. Thank you so much for sharing.

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mtnmel December 12, 2010

Wonderful, I changed a couple of things by accident, and people really enjoyed them. I did not seperate the eggs as stated in the recipe. I did not use all-purpose flour, I used self-rising flour instead. I also increased the vanilla to 1.5 teaspoon.

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Chef_Zen December 08, 2009

These were quite delicious and turned out very pretty! However, I did not roll the balls in egg white and coat in nuts as we aren't a big fan of nuts in/on our cookies. I just rolled the dough in balls and filled the thumb prints with Raspberry preserves. Baked for 10 minutes at 37f and that was just perfect. Any longer and they would have been crispy...I prefer soft. And these did stay nice and soft.

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AprilShowers March 28, 2009

What a great cookie! I made them just as you posted for this year's cookie exchange. They were a hit! I can't wait to try them again so I can experiment. Thanks for the recipe!

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Mitzi Cooper December 17, 2008

My kids enjoyed making these cookies. They are very good.

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Lynnster December 14, 2008

Having trouble getting the second batch into the oven as I am eating away the first. I used red rasberry preserves, and may also dust with powdered sugar just for presentation. Many thanks for posting this five star recipe.

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Arizona Linda May 24, 2008

I have used this recipe for two years now at christmas time. I always make goodie baskets and this year everyone requested these cookies again, and hoping I would put more in the baskets then the year before. My son even loves helping me make them. Thanks for a great recipe.

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durangomom78 May 16, 2008
Thumbprint Cookies