Jam Filled Butter Cookies
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
This is an excellent recipe. After my cookies were done, (while still warm) I dipped them in powdered sugar for a different look and taste. They are VERY yummy this way! I uploaded a photo of them for those who would like to see what they look like this way. The powdered sugar melts into the jam, so it looks like there is powdered sugar only on the cookie part. Otherwise, I followed it by the recipe. Make sure not to overfill them with jam (this is what I did the first time,... and they overflowed onto the cookie sheet).Make the hole deep enough to actually hold some jam. GREAT RECIPE!Read More
This is an excellent recipe. After my cookies were done, (while still warm) I dipped them in powdered sugar for a different look and taste. They are VERY yummy this way! I uploaded a photo of them for those who would like to see what they look like this way. The powdered sugar melts into the jam, so it looks like there is powdered sugar only on the cookie part. Otherwise, I followed it by the recipe. Make sure not to overfill them with jam (this is what I did the first time,... and they overflowed onto the cookie sheet).Make the hole deep enough to actually hold some jam. GREAT RECIPE!
I absolutely love this recipe and I think it's a shame that it gets so many low ratings. It looks like a lot of bakers are making simple mistakes that ruin what should be a wonderful cookie. BLAND COOKIES - You may have used the wrong butter. I know the recipe just says "butter", but unless a recipe specifies unsalted, assume it means salted. Beyond that, you need to understand that this is a butter cookie. It's not meant to be very overly sweet. For the best tasting cookie, use high quality butter and jam. The quality of your butter can make a big difference. FLAT COOKIES - Your dough is too warm. Chill for half an hour to an hour before baking. The other possibility here is that you've used margarine. Margarine is not butter. DRY CRUMBLY COOKIE - You've probably overworked the dough. This can happen if your butter is too cold when you begin. BROKEN COOKIES, LEAKING JAM - You're making the wells too deep or overfilling them. Try using the back of a half teaspoon to make the indentations and fill with a bit less jam.
I am so glad to be the first to rate this recipe; I almost didn't try it because it wasn't rated yet and I needed a quick, fool-proof recipe. It was both, and I hope your ratings and reviews reflect it soon. This was super easy and fun for me and my seven year old to make together; of course she loved the thumbprints and filling them! The cookies do not taste like quick and easy ones though...they are soft and yummy. I hope to pass this down as a traditional cookie in my family. It did take the full 10 minutes to bake; 8 wasn't long enough, and they do not look done even then because they are a very light color...only the bottoms brown well. We used peach preserves...you could use any kind! Thank you for the great recipe!
AWESOME! I had enough mix to make about 26 cookies. I found that 1/2 tsp of jam was a bit too much, as it overflowed over the cookie once baked. Also keep a close eye on the cookies while in the oven, they cook quickly, and while the tops still look uncooked the bottoms may be black:) They harden once they sit.
These were wonderful and very tastey! They were so pretty with a dusting of powdered sugar. I only got 20 cookies out of my batch though, maybe they were a tad bit big but they looked just right. I also only ended up using 1/4 cup of jam since that's all that was needed. I plan to make some more today! To add the jam into the centers you chould put it into a zip lock baggie and cut the tip off of the corner of the bag. This makes the jam dispersion nice and neat.
I can't believe how easy this recipe was. I followed it to a T and didn't change a thing. Some others explained that you'll need less flour. I did not. Nor was it crumbly when I rolled it into balls. It was a perfect texture. If I were to make a guess, I'd say they didn't let their butter sit out before they used it. I let mine out for about an hour before I made the cookie dough. Then I mixed it very well with the sugar. They will be a must on my list for Christmas cookies from now on.
I made these last night and brought them in to work for taste testing - they are a big hit! I used seedless raspberry jam in some and apricot preserves in the others and they were both very good. I am definitely going to add these to my Christmas cookie trays. They're also very easy to make - just be sure to keep an eye on them because they brown quickly.
These were so good. Next time I think I will make them a bit smaller. I cant wait to make them again they were so yummy. Im also going to try and make them with Splenda for my diabetic hubby, so I ll let ya know how those come out. Thanks for the recipe!
What a wonderful little cookie! I had enough dough to make four dozens. I used 1/2 cup butter, 1/4 cup margarine and added one teaspoon vanilla extract. I baked two trays each time, rotating half way through (total 15 minutes or so). I did not fill the holes before baking. Half way through, I indented the holes again. After the cookies were done, I filled them with store-bought chocolate frosting and topped that with chocolate sprinkles. This really is a buttery, cute little cookie! I will definitely use this recipe again.
This is a great recipe! This is the 2nd Christmas I've made these and they are a hit. I doubled the recipe and used seedless raspberry jam. I then melted white choc. baking bar with a small amount of shortening and drizzled over the top. Yum!
These were really nice cookies - sweet and buttery without greasyness. I didn't realise I only had whole wheat until I started making them, but no one noticed and they had a nice taste to them so I think I'll keep using it. I filled my with blackberry jam and rolled the edges in sliced almonds. I will have to make more... possibly immediately.
These were passable. Nothing fancy. The cookie was too soft when cooked. The dough lacked flavour. Vanilla extract or something similar wouldn't go astray.
These were passable. Nothing fancy. The cookie was too soft when cooked. The dough lacked flavour. Vanilla extract or something similar wouldn't go astray.
Wonderful cookie. I know it's not fair to change things then review, but this is such a great basic recipe I couldn't resist. I beat the two egg white until frothy, then dipped the dough balls into the egg whites. Put some bagged shedded coconut into a small bowl and roll the egg white coated dough ball into the coconut. Put in your thumbprint then your jelly. I used McCutcheon's Triple Crown Preserves. You could probably tint the coconut according to the holiday if desired.
I was craving a good jam filled cookie so I made these yesterday. These are very easy turned out great. I used whole wheat flour, added 1.5 tsp of vanilla, and 1/4 tsp of salt. For the jam I used organic strawberry preserves, they were all gone within a couple hours!
The recipe was good, but it was almost too sweet for me, next time ill try and use alittle less sugar. Also, the little thumb filled cookies never seemed to have enough jam inside no matter how much I put, so I changed the shape into almost like a small tart. Those where much better!
This recipe is wonderful! I almost didn't try it because I am a chocolate lover and I usually save my calories for chocolate-packed desserts, but these cookies are buttery-sweet and strawberry or blackberry preserves add a perfect finishing touch. They look lovely on a tray for tea-time or parties. I added a teaspoon of vanilla for an even sweeter-tasting cookie, and it was delicious! I will use this recipe again and again.
This was a very nice, simple recipe that turned out great. As a personal preference, I cut glazed cherries in half and pressed those on the tops instead.
This recipe turned out great...i made 3 batches and every one of them came out better than the other. I couldnt help myself from taking a couple to try out....and had my husband hide the rest so i wouldnt eat it but im sure he'll be snacking on them. The only thing is that you dont want to put too much jam in it because it can run over the sides and looks a little messy...Everything about this cookie is excellent...i gave some to my landlord and she wants the recipe...they are a big hit.
These cookies are amazing! Based on reviews, I added 1/4 teaspoon of salt and 2 teaspoons of vanilla extract, and I used 1 whole egg instead of two yolks. I filled them with my homemade raspberry jam. They are to die for!! Had I not baked them to take them to a Christmas party, all of them would have been gone within a few hours of coming out of the oven! I will definitely be making these again! I got 30 cookies out of a single batch.
These came out well. Very easy to make. Needed a few more minutes of cooking time, and ended up with 28 cookies instead of 36 (I tried to make 36, but the dough was too thin to hold the filling).
Excellent cookies, and soooo easy, thank you Missi!
Definitely easy to make! I only got 28 cookies out of the recipe, though. I used Maine blueberry jam, peach, apricot and red raspberry. They will look very pretty on the Christmas cookie tray. I wonder if some of the people on here that had trouble with the dough may have used margarine instead of butter.
So simple and so delicious!
These cookies are wonderful. I refrigerated the dough for about an hour and it was easy to work with. I also did as another reviewer suggested and added 1/4 tsp. salt, 2 tsp. vanilla and a whole egg instead of 2 yolks. I also found that if I dipped my finger in a little flour when making the well in the cookie, my finger didn't stick to the dough. My husband just loves this recipe. Thanks Missi.
My grandkids were so proud of themselves. These turned out great, after all they are a BUTTER COOKIE. But we also made a batch that included vanilla. They used there little thumbprints and everyone loved.
Very yummy.... I added just a few drops of vanilla extract for some extra flavor to the dough. I suggest you use a wet finger to make the wells in the dough or else it will stick to you.
these are absolutely fantastic...light, buttery, and easy to make! i wouldn't change a thing about them!
Wow, these are SO good and easy to make! The only thing wrong with them is that they are so good you REALLY have to exert some self-control not to gorge. :) (I had a moment of concern when I took them out of the oven, because they didn't look done. They were golden on the bottom though, like the directions said, so I took her word for it. Good thing too, because they were done perfectly. They just remain pale on top, so don't let that fool ya!)
These turned out great. I gave most of them away and people wanted to be taught how to make these. Nice and buttery and sweet. The recipe it makes 36, but I only got 24, but maybe I like my cookies big. I found that 375 was too hot, baking at 350 for 9 minutes on the top rack worked for me. But everyone's oven is different. I tried four flavors: strawberry, blackberry, apricot, and marmalade. They were all great. Highly recommend.
I love this recipe! I had lost my original "Butter Gems" recipe and this was it! I had to make this at least four times last year and already I've made it twice. I made it as written and it turns out perfect every time!
These cookies are great! Only addition I made was to add 1 tsp of vanilla and 1/2 tsp of salt. I dipped my palms in warm water before rolling the dough into balls and had no problem with sticking as other reviewers noted. I used grape & strawberry jam...yummy & VERY addicting!! I will definitely make these again! Thanks for sharing :)
Couldn't be better. Make these exactly as described and pipe in red raspberry seedless jam. They look and taste awesome!
I found this recipe and tried it on a whim. I am so glad I did! Now whenever there's a gathering, people ask me to bring my jam cookies, and I find myself making them quite often! My sister-in-law loves them too, and I can often use them as a bribe-cookie for favours :) This is definitely a recipe that will always be in my cookbook. Thanks!
These cookies are so easy to make delicious and pretty. I took a batch for Thanksgiving piled into the Cornucopia recipe on this site...(I did make my own bread for the cornucopia). The Grandkids and grownups all loved them. I baked them on parchment paper to keep them from browning. They were filled with my strawberry jam...I found 1/4 teaspoon to be just enough jam to fill the whole made with the end of a wooden spoon as suggested by baker....next time I will press the rolled ball of dough down onto some large baker sugar crystals for a bit more varity and sparkle for Xmas. I order this sugar from the King Aruthor Flour Bakers Catalog..they have a website and the catalog will be sent to you free. Wonderful flour..the best as far as Im concerned. Lots of recipes ect.
a great fast and easy cookie to make at a moments notice with ingredients that are almost always on hand. I made these a sugar free cookie by using sugar free raspberry jam.and a sugar substitute . I use the whole egg just because I don't like to waste the white . A little tip I would like to share when baking cookies a drop cookie If the dough is to sticky to spoon put the blow in the refrigerator for about an hour that makes it easy to spoon and keeps it from spreading too much when you bake it , the next time these I will try a little vanilla or almond extract great cookie
Everyone I have made these for agree that they are THE best cookies ever! (These won me the Xmas cookie contest at my office!) I add a teaspoon of vanilla to mine; gives the actual cookie part a better flavor. The key to these cookies is really good butter; I usually use Organic Valley Pasture Butter and those always come out 100% better than the batches I have made with regular butter. At the very least, definitely use a salted butter. When I first made these last year, I used the strawberry jelly that I had just made from fresh picked early glow strawberries; those were heaven in cookie-form! They smell amazing straight from the often, but don't eat it right away, no matter how tempted you are - molten jelly is the hottest thing on earth! Warning: You will become addicted. But it's worth it. Go and make these right now!
These were simply amazing. I have made them thrice in 2 weeks and each time they have been a big hit with family and friends.
Delicious. I added 1/4 teaspoon of salt and 2 teaspoons of vanilla extract, and used 1 whole egg instead of 2 egg yolks.
These were very easy, quick cookies. Light buttery taste but not greasy at all. I wouldn't change a thing about the recipe itself, but next time I might try crushing lifesaver candies and filling the thumbhole with them instead of jam. I had a recipe for that cookie once but I didn't like the cookie itself. This cookie recipe will be perfect with them. Also, use a variety of jams!
I made these this week for Christmas baking and they were absolutely delicious, light, and buttery. I was searching for an alternative recipe which I had been making for years; and this will definetly be the new replacement. My son and husband love them soooo much; there won't be any around for Christmas. The best thumbprint cookie recipe ever!!
Great little cookie! I was at first surprised to see there was no actual leavener in this cookie but it turned out great anyway! Very buttery taste...not quite chewy or soft, but shortbread-like texture. I was very pleased to see them pop out of the oven looking like little flowers! I used raspberry jam and added some lemon juice and zest to the dough. So easy too, thanks for the recipe!
Awesome. I did add 1/2 tsp. vanilla as suggested and 1/8 tsp. salt. I chilled the dough and used the vanilla cap to make the indentations...perfect size. I put my preserves in a ziploc and piped them into the wells..very neat results. I used Trader Joe's organic raspberry preserves, and they didn't run at all. They looked just like the picture. But to even make them prettier, I drizzled white chocolate over the tops. They are beautiful! And they taste great too!
Didn't change a thing and they turned out great.
Yum! I made these for a Christmas cookie exchange and my husband said "but no one likes jam filled cookies" until he tried these ones! After making many batches of these, I found that using the knuckle on my index finger to make the imprints worked best, it seemed to contain the jam better. I used chokecherry syrup which was an amazing combination.
Delicious!! the dough reminded me of those danish butter cookies we buy every year for christmas, with the exception that these butter cookies are waaaay cheaper. It uses the simplest ingredients and they're pretty easy to prepare. I placed each cookie ball into paper muffin cups and floured my index finger to make the wells, making sure there was enough room for the jam. Sprinkled with powdered sugar when baked and they looked just lovely. I'm planning to give these away as christmas gifts in the coming years. Also added one small egg instead of two yolks, and they came out perfect anyway. Thank you sooo much MKHG, this recipe of yours is excellent!
Oh. My. Goodness. This is now in my Top 5 favorite cookie recipes, ever! This is fantastic, and easy due to the few ingredients. Just mix, roll, fill and bake. This is a keeper for sure! And definitely use the handle of your wooden spoon to poke holes...very tidy and easy to do. Delicious with strawberry jam filling.
They taste great and look good. I wish I'd seen the review about dipping the warm cookies in powdered sugar before I made them because I think it would make them even prettier. Don't make the holes too deep or all the jam won't melt during the cooking time--a lesson learned because I was greedy and wanted lots of jam. I wish I'd doubled the recipe because it doesn't make a lot.
Nice texture but very bland, even after I added vanilla and salt.
These were easy and light. Somewhat bland but still very good with homemade jam.
Excellent cookie!! As a bonus, it is easy to make as well. Very close to a holiday cookie my Aunt Vi used to make but without the rolling she did. Thanks so much for sharing!
Mmmmmm.... these were so good! Just vanished off the plate. I doubled the ercipe, and used two whole eggs instead of 4 yolks, and it turned out great.
These were very easy and fun to make. I made them with my 4 year old daughter and we both loved them! I didn't make the holes big enough for the preserves, so it was kinda hard to get the preserves in. I used the end of a wooden spoon. Next time, I'll just use my finger, it should work better!
the dough is tasteless
This recipe was QUITE tasty. However, I would make a few changes next time, because.... I thought the cookies were going to hold their shape more! You really DO need to place these cookies 2 FULL inches apart on the cookie sheet; they spread out like there's no tomorrow. I'd add a tad more flour to the mix as prevention. I want little cookie puffs! Not cookies that look like fried eggs. *Teehee* Other suggestion... make 'em smaller, so that they are cute without a flour adjustment.
These are absolutely delicious! I added a little bit more sugar and sprinkled some powdered sugar on top. I used homemade raspberry and black raspberry jam for the filling. Also tried it with a peach apricot jam, which was my favorite! Great holiday treat. Will make again!
I am liking this recipe! Made them with my cookie press, and a flower die, just added a little more flour to stiffen the dough, worked great. I did follow someone else's suggestion and added 2 tsp vanilla and a pinch of salt. Made red rasp, now am going to make a batch with black rasp and one with home made peach jam..... Mmmmm!! :) Thanks for the good recipe~!
Made this with seedless blackberry jam. It turned out beautifully and tasted heavenly.
Great! I added the 1/2 teaspoon of vanilla and a dash of salt. I made two batches of cookies and then for the last batch of cookies I added 1/4 teaspoon of almond extract to the batter. Then I rolled the dough into a ball and dipped in the egg whites, and rolled in grinded almonds. Then filled with jelly. They came out great.
Absolutely wonderful!! Very easy to make. Melt in your mouth. I used black currant jam as it was what I had on hand. Also, I added just a little bit of vanilla extract to the dough. Adding this to my cookie list. Thanks!!
I put pumpkin butter in them. They are like little pumpkin pies. I added some vanilla and used one egg instead of 2 egg yolks.
This recipe is very similar to the one I make every chirstmas. The only difference is I add 2 tsp of lemon juice before adding the flour and I roll the dough in crushed nuts before indenting and baking. Then the finishing touch- drizzle with white chocolate. YUM.
These are easy and I was told they were good. (I never got to eat one). I didn't change a thing.
I just made these for the first time today. I added 3/4 tsp vanilla extract to the dough, and I doubled the recipe. I couldn't incorporate the full doubled amount of flour; I ended up using 3 cups. Next time around I'm going to reduce the flour further to 2 3/4 cups as the dough was a bit difficult to handle (it was super crumbly.) I also made the cookies a bit larger than the recipe called for (about 1 1/2 inch cookies) and increased baking time to 11-12 minutes. I used raspberry and boysenberry jam and the results were superb. Overall, a very tender cookie with old-fashioned appeal.
Excellent cookie! Not overly sweet. Melts in your mouth. My husband has looked at me in adoration since he tasted them. Will become a Christmas favorite at our house!
A must on our Christmas cookie list, I add a pouch of vanilla sugar, use raspberry or cranberry jelly, it is festive and the tartness offsets the richness of the cookie.
These cookies are fabulous! Thank you for sharing! I added Hershey's kisses to some of my cookies and they tasted great!
I love this recipe!! I made a small batch this past weekend and my family ate them all in one day! I did think the batter was a little bland so I added 1tsp of vanilla extract and it was perfect! So simple and so yummy!!!
I made them the night before Thanksgiving...let me just say that they didn't last that night! They were all gone!!! Soooo good....I actually have a batch in the oven right now.
These are Excellent!!!!!!!!!!
This is a very quick and easy cookie to make. They turn out great every time and you can mix up the jam flavors for everyone. I love fig, apricot, and strawberry! A ziplock bag with the corner snipped off gets the jam in place without a big mess. Be careful not to overfill, though, or it will burn the excess jam and make it really chewy and tough!
I added chopped pecans and used the strawberry preserve/jam/jelly that was in the fridge and LOVED it! :) Perfect the way it is. There is no need to add any more sugar or vanilla. The subtle flavors are a great getaway from the normal over-the-top sweetness of most cookies and they were really easy to bake....even with a three year old helping.
these were very yummy! =D i used raspberry jam and it came out great! but for some reason they are all flat and blended into each other. i tried storing them in the fridge for 20 minutes before baking them so that they'd stay the same shape, but that didnt work either. anyone know what i should do?
I love this recipe. I fill it with all kinds of jam to get different varieties. It was a hit everywhere I brought them. The kids love them! I find that using a 1/2 tsp to fill the cookie up is easier than using a ziploc bag. It's less messy and fills the cookie perfectly. Less gunk on your hands make everything nicer.
DELICIOUS! A little bit time-consuming to make, but they turned out perfectly. A good recipe to make with kids- you can have them make the holes while you fill them with jam... They remind me of warm biscuits with jam...
This very tender butter cookie was a big hit for Christmas. I added 1 teaspoon of vanilla and 1/2 teaspoon of salt which really brought out the simple flavor of the cookie (I used unsalted butter so omit the salt if you're using salted butter). I filled them with black currant preserves which were nice and tart. I was a bit concerned about the recipe only having 1/2 cup of sugar, so I rolled each ball in granulated sugar before forming the well for the preserves. The amount of sweetness was perfect and the granules of sugar weren't detectable after baking. After cooling, the jam centers set nicely and they were easy to stack for transporting. One more thing - they took 14 minutes in my oven to get a light golden brown on the bottom.
These cookies are THE BEST if you follow the modifications of Maria Isa (which is why these cookies get four stars instead of five). So, I substituted a whole egg for the 2 yolks, added 1/4 teaspoon salt, and 2 teaspoons vanilla extract. They came out buttery and sweet and soft and delicious! Mine did spread a little, but not so much that they spread into a flat, crunchy mess. Also, I used strawberry jelly because I didn't have any jam. They still came out good with the jelly. Just be careful not to eat these right out of the oven--the jelly is hot. Anyway, with modifications mentioned above, these are the best cookies I've ever made. EDIT: I found that if you have problems with the cookies spreading, you can cut out 1/8 cup butter without losing any flavor, and end up with perfect cookies.
I think this is a wonderful cookie, easy to make, ingredients all bakers should have in their pantry at a moments notice, quick. I found it to be a light and buttery cookie...also I hate overly sweet and this was not overly sweet at all.
These cookies are DELICIOUSO! I only got 23 of them though. I guess I have a biggish cookie scoop or something. So I'd plan on doubling it if you were making them for anything other than snacking around the oven! I'm scared I'm going to have to make more before lunch tomorrow! Great recipe! Thanks for sharing!
I did not have to change anything this recipe is perfect the way it is. Love this cookies ...
I just made these cookies with my two-year old daughter and they turned out delicious! A did make a few changes: I added vanilla (as other reviewers suggested) and my daugher rolled the balls of dough in sugar before putting them on the cookie sheet. Also, I found that 7 minutes was the optimal time for my oven. Interestingly, (especially after reading so many reviews saying they only got 20 cookies) I ended up with 48 cookies! But then again, being the engi-nerd that I am, I was pretty precise on my one-inch dough balls! The result was perfect bite-size cookies...does that mean I can I call these low-calorie? :-) This one goes in my recipe box...I'll be making them again soon!
I followed this recipie exactly and they came out perfect, thank you for all of the reviews, they came in handy when I filled them with jam, definitley use a zip lock baggie, not one of the cookies spilled over, and they are very yummy! Will be making these again, so easy!
Made these for my stepdad for christmas with blackberry jam. He ate two as soon as they came out of the oven! The only problems I had were with the amount. I scaled it so it should've made 24, but the dough did not look like enough, so I then doubled it. It should, therefore, have made 48. It made 17! But they were still good, so it doesn't really matter.
I am happy to give this recipe 5 stars because the basic recipe is just so good. However, after reading reviews, I did make a few minor adjustments for my own personal taste. I added just a pinch of salt to the dough and also added 1 tsp. of almond extract to the dough because we like that flavor. Then as a variation, I used the egg whites from the 2 egg yolks as an egg wash to brush over the outside of the cookie dough balls and then rolled the outside in crushed, toasted pecans before making the thumb print and adding the jam to the center. I made half the cookies without nuts and the other half with. I have been on a mission to find the perfect thumb print cookie for our taste and this recipe definitely fits the bill. They are wonderful. This is a real keeper and one I will be making for many years to come! Thanks so much for sharing this one.
These are AMAZING! I had a little assembly line of cookies going and by the far, these were the easiest and go over really big! If you like easy, well this one is it and not quite as expensive to make as the jelly filled cookies that have the nuts in them. (Linzer Torte cookies) They taste wonderful and make a beautiful product. Expand your imagination on the filling. I did a Morello Cherry cookie from preserves I got at Aldi. They are really GREAT!
Just made these tonight - as simple butter cookie, it was very good. Reason for 4 stars: I was hoping for a more complex flavor, but again, this was a simple butter cookie. It was very easy to prepare. Loved the tips to include vanilla (1/2 teaspoon for a double recipe) and to use the end of a wooden spoon to make the wells for the jam. I used a cookie scoop and had to cook mine at least 11 minutes to get the golden bottom. It’s important to cook until you get a little bit of color on the bottom otherwise the cookie taste undercooked. Next time I might add orange zest as someone else suggested. Four stars in my book!
I didn't find that these had much flavor and that they were a little dry. I prefer a sweeter mor sugar-cookie like base for my jam thumbprints and these were not it.
Very good! I increased the sugar and used a whole egg as suggested. I should've left them in the fridge a bit longer as they spread (Happens to me all of the time. I overwork dough and have my butter too warm.) The cookies were delish, though. I will make them again, probably adding a bit of almond extract next time.
These were fun to make. My oldest daughter loves butter cookies and says these are the best she's had. I can see I will be making these a lot. Many thanks.
These were delicious! I followed the recipe exactly. I used a clean chapstick cap dipped in flour to make my indentations. They really were easy to make and I loved that you don't need to refrigerate the dough. I will definitely make them again!
very good. we added some salt and vanilla to the dough as one user suggested.
I used salted butter and added 1 tsp. of vanilla extract. Suberb! So simple & easy to make, fast and most importantly, tasty!
A nice, simple recipe for a soft, buttery cookie that my family enjoyed. Would go really well with tea. I used another reviewer's tip and used the handle of a wooden spoon to make the indentation in the center. These have a pretty presentation that can add some color to your dessert table. Bonus: this helped to use up some fruit preserves that no one was eating otherwise! I'll give it four stars for simplicity and broad-based appeal. Thanks for the recipe! UPDATE 5/2010 - I took others' advice and added 1/4 tsp salt and some vanilla - good decision! Raves from all.
I added 1/4 tsp. of salt and 1 teaspoon of vanilla. I rolled the balls in regular sugar and then made the indention and added blueberry jam to half and raspberry to the other half. I did not have any problems with the dough since I made sure the butter and egg yolks were at room temp. Thanks MKHG for sharing your recipe!
I made these cookies with my daughter and they didn't come out good at all. I was surprised by all of the reviews saying they came out great. Ours came out like flat pancakes. I used only the ingredients listed on this recipe. Going to look for another recipe and see how they come out.
very very good!! i also added 1 tsp vanilla and 1/4 tsp salt as another person suggested, and it was very good.
I'm sorry but these are just not the jam cookies I remember! I definetely can agree with the pie crust comment, they overall were very dry & crumbly and lacking in flavor :( I called my aunt because she has always made the best Christmas cookies & she uses the recipe out of the Betty Crocker cookbook. I'll definitely be trying that next time instead.
Always make these for the holidays....always roll is chopped pecans first, then jam and bake!!