These Swedish thumbprint cookies are proof that just a few ingredients are all you need for delicious treats.
If you use unsalted butter, add a pinch of salt to the cookie dough.
sooo good! especially when you first take them out of the oven, they're just like air. I added 1/2 Teaspoon of vanilla extract. To keep the jam from spreading all over the cookie, just make small thumbprints! I am only 12 so i may not be that much help...but my whole family loved them and asked me to make more!
Read MoreI followed the recipe exactly but ended up with extremely flat, *very* buttery cookies. They were similar to Irish lace cookies in texture and flavor (minus the oats and with jam on top). I think next time I'll halve the butter and see if it holds up better to baking. The flavor is pretty good, though a little too buttery.
Read Moresooo good! especially when you first take them out of the oven, they're just like air. I added 1/2 Teaspoon of vanilla extract. To keep the jam from spreading all over the cookie, just make small thumbprints! I am only 12 so i may not be that much help...but my whole family loved them and asked me to make more!
INCREDIBLE! This is my kind of cookie...I made them for a cookie swap, but decided not to take them...they were too yummy! I tried 3 different kinds of jam: rasp., boysenberry and blueberry. Raspberry won hands down around here. The dough is very sticky, so I refridgerated it for a while to make it easier to work with. I used a small 1" stainless steel scoop to make the cookies, and then the back of a round stainless 1/4 teaspoon to make the prints. I dipped the jam with the same 1/4 t. so it fit perfectly into the holes. I only got 3-3 1/2 dz cookies from this recipe as opposed to the 72 servings listed. Bake until JUST starting to lightly brown around the edges. These cookies spread out to 2" while baking, but the final product was delicate and buttery with a sweet and tart rasperry center. FAB!
For several years, this has been my go-to cookie recipe when I need something fast and fabulous. The only difference is the presentation; I don't make thumbprint cookies. Instead, I reserve 3/4 c of the batter and the remainder is pressed into the bottom of a 13"x9" baking pan, with a slight "lip" at the outside edge to hold in the preserves. The preserves (apricot or raspberry is the best in my humble estimation) are spread over that, and lastly the reserved batter is crumbled over the top of the preserves. Bake as directed. Cut into squares when cooled. Everyone I've offered these to LOVE these and many have asked for the recipe and are amazed at its sweet simplicity.
Proof positive that the simplest recipes are almost always the best. How can four ingredients come together to taste so darned lovely? Easiest way to mix is to pulse in your food processor. Like almost everyone else, I found the number of cookies promised to be almost double the number it actually made. 31 exactly. Keep a tiny bit of confectioners sugar around for dipping whatever implement you use to make the indentations (handle of a wooden spoon, your thumb, measuring tsp, etc) so that it doesn't stick to the dough. Remember that the key to making them look picture perfect is to avoid the temptation to put more than a small dab of jam in the indentation. This avoids "oven boil over" and the consequent mess. A+ for a superb recipe that is not only simple to make, it bakes up looking like it belongs on the cover of Bon Appetit and tastes so wonderful, it's the stuff dreams are made of! Note: for ehuber and others who had trouble with the dough spreading when baked and tasting inedibly greasy, that's indicative of an inadequate measure of flour. Knead in more flour, 1-2 Tb at a time, until incorporated. When the dough stays together and doesn't cling to your hands, but is not crumbly, you've added enough. If it's sticky, add another Tb of flour. Allow to rest 20 minutes or more after you finish kneading in the flour to relax the gluten so that the finished product will not be tough. It just takes a little practice to develop the feel for dough with the proper consistency.
I was born in Sweden and my mom always made these cookies! If you substitute about 1/4 cup of the flour for potato flour, the texture and flavor becomes even better!
I love this cookie..My Mom made this exact recipe every Christmas...but..she rolled them into balls and then rolled the balls in crushed walnuts..then thumbprinted them then filled them with rasberry jam..Mmmmm..Today I do half in nuts and the other half plain..
Nice, pretty looking little thubmprint type cookies. The dough is very easy to work with... I added about 1/4 tsp of vanilla and a splash of almond extract - gave it a wonderful delicate flavor. I used raspberrry jam, and they turned out great... the trick is to use very little jam (about 1/6 of a tsp) - enough to not quite fill the depression in the cookie, and keep an eye on them near the end of the baking time - once the jam starts to bubble, it may 'boil over' and run out of the imprint. About 13 minutes was the right baking time for me. Also, this recipie did NOT make anywhere near 72 cookies for me... closer to 40. But, still tasty, and a very easy, simple cookie to make.
I love these cookies! They're so easy to make and the end results are just fantastic. They make your whole kitchen smell like sweet, buttery heaven! My only change to this recipe was adding a teaspoon of vanilla extract to the dough, which yielded very tasty cookies. I used both apricot and raspberry preserves to fill in the thumbprints. I must say I do like the raspberry best! These little cookies are very pretty too, looking like precious jewel-topped cream-colored morsels. I have already made a few batches, and I will be making these again and again. Thanks for the recipe, Crandall!
Very good! My swedish grandma used to make these all the time! I put them in the oven for 10 minutes instead of 15-20. But overall, excellent and very easy to make!
Delicious and so very easy to make. I made a half batch, but mistakenly added the same amount of sugar as a full batch. To my surprise, it tasted pretty good. To make it more presentable, I pressed rounds of dough into a small muffin pan and spooned the jam inside the crevices. A recipe I'll definitely keep!
Definitely important to follow the directions exactly on this one. The flour is 2 cups sifted then measured (not measured then sifted). It is written that way, but very important to note. I also found that jam or jelly works better than chunkier preserves. Also make sure the butter is softened and that you cream the butter and sugar for awhile before adding the flour. Again, all things written in the recipe, but if you tend to not follow recipes exactly (like me!) it could get you in trouble on this one!
I baked these for my work family. Made as directed and perfect cookies. Delicious! For fun factor, you can flavor and fill with anything. If you just indent and bake then indent again when they come out of the oven. My favorite was when cooled fill with nutella and dip in melted chocolate and top with hazelnuts. Another hit was using almond extract and when cooled top with shredded coconut and a marchiano cherry and then drizzle with white chocolate. I had the men begging me to make more for money. I have my new go to cookie!
we were making our wild plum jelly and I got online to see what I could make with it I decided on this recipe. It was great! My grandma said it was superb and I agree. It turned out to be crisp and fragile (yum!) I added 1\2 tbs of vanilla. the dough was fine and I toke it out of the oven at 10 min.
These cookies are phenomenal!!! So simple and, yet, perfect! The cookies taste like buttery sugar air. I couldn't help myself from adding vanilla extract, but I'm betting it's unnecessary. I tend to pay attention to reviews, so I used raspberry jam to fill half of my cookies because the vast majority proclaimed raspberry the filling front-runner! I'm here to tell you, at least in my case, the vast majority is WRONG!! I filled the other half of my cookies with lemon curd, and they FLEW off the plate!! During our Easter celebration, I actually heard my husband say, "Aww!! Raspberry is dumb!! Where'd all the lemon go?" This from a man who usually spurns anything without chocolate. Lemon curd for the win!!
I followed the recipe exactly but ended up with extremely flat, *very* buttery cookies. They were similar to Irish lace cookies in texture and flavor (minus the oats and with jam on top). I think next time I'll halve the butter and see if it holds up better to baking. The flavor is pretty good, though a little too buttery.
Amazingly simple and quick!!!! Tastes great and everyone will think you put a lot more work into these cookies than you really did ;) One tip: when you shape your dough balls, make them very very small because they do spread out quite a bit during baking. Like other reviewers stated, keeping them in the oven for 10 minutes is just perfect (not longer).
This is a classic, perfect recipe, imperfectly transcribed. The reason that some of us used too little flour is because the recipe calls for 2 cups "sifted" flour. Since most flour sold these days is pre-sifted, the inclusion of this term indicates you actually need to sift flour. Turns out, you don't, and if you do you'll throw the whole thing off. Otherwise, with just a hint (1/4 tsp) of almond extract and raspberry jam, wonderful! oh and definitely add a pinch of salt if you use unsalted butter
PERFECT cookie! I wasn't sure if I needed salted or unsalted butter so I used a stick of each. I'd say either do that or use all salted, in my opinion. I added about 1/4 teaspoon of vanilla with the butter/sugar mix. Did it need it? Probably not. I think it would have been perfect without it too. They took 12 minutes for me. I used raspberry preserves and apricot preserves. Delicious and SO simple. I didn't have to refrigerate the dough, it was perfect to make the balls right away. I got 51 cookies out of the dough.
Great for a cookie swap as these Swedish creations don't contain the cream cheese of Polish kolaches! I added an extra cup of sifted flour as I didn't like the original consistency (too fluffy and spread out too much when baked). Buttery. fruity, moist and delicious! I dusted powdered sugar atop to aid in separating cookies after being stacked on display platter.
The cookies came out tasting a little off. It tasted like I was eating flour and sugar and butter, but I think a good cookie should taste like a cookie. Not its ingredients.
There's a reason why this cookie has so many 5's! For my taste, it's the classic Christmas cookie - but besides having magnificent taste, it's one of the easiest doughs you'll ever work with - and with it, you can make 100s+ of different cookies. This is it, folks - Look no further!
I followed this recipe exactly as written and had nothing but problems. First the dough was so dry it was just in crumbles, then after kneading it I finally got to the point where I could roll it into balls to bake. After being in the oven for not even half the recommended baking time the cookies were as flat as a pancake and half burnt.
Delicious!! And amazingly easy. Also, I love how you can make this anytime because these are ingredients that are usually on hand. Just a note though: this recipe does NOT make 72 cookies. I cut the recipe in half and it resulted in 14 cookies.
SPECTACULAR! Did not need to cook as long as the receipe states nor at such a high temperature. Cooked for about 14 minutes at 325. But the cookies are HEAVENLY!
These cookies were awesome! I read the recipe about an hour ago, and just had to go try them out. The only variation I made was to add 1/2 tsp. vanilla and 1/2 tsp. almond extract. Be sure to sift the flour before measuring! I used a 1" cookie scoop and the back of a round 1/2 tsp. measuring spoon to make the indentations. I dipped the measuring spoon in powdered sugar each time so it wouldn't stick. Then, I rinsed off the measuring spoon and used it to measure in the jam. I only baked mine 10 minutes and they were perfect. Be sure not to make the indentations too deep or they will tear on the bottom when you take them up.
Delicious cookie. A few disagreements with recipe directions and comments. My dough needed 2 cups measured then sifted of flour, otherwise it was too sticky (on a humid day it would need more flour). Recipe didn't say whether to use greased or ungreased pan so I used parchment. It worked okay, but I didn't get the smooth edges that many of the pictures show. I baked them at 350 for 13 minutes and this seemed to work well - slightly brown on edges. BUT, this DUD NOT give me close to 72 cookies! I measured the balls to be sure they were 1" diameter, but only got 42 cookies. Will definitely make these again, but will double the recipe next time.
I added a tsp of vanilla extract to the dough and used strawberry preserves. I used a tablespoon to scoop then the back of a 1/4 tsp to imprint the dough and fill in with the preserves. These kind of melt in your mouth when fresh out of the oven since the center is warm and sweet and the cookie is light and buttery. Had to take these in to share with everyone because they would not have lasted very long in the house!
This is probably my mistake, but this was a disaster! Like a few other reviewers, I followed the recipe closely and ended up with flat, burned, shapeless cookies. They were also so full of butter that they were almost inedibly greasy. I had the first batch of cookies in the oven for 15 minutes and they came out burned. Second batch for 8 minutes and they are underdone; both batches soaking with butter. Does anyone have any advice about what might have gone wrong? I have never made thumbprint cookies before so I probably messed it up somehow.
Oh snap these are good cookies!! I made them super super small, so that I could eat less calories.. well that only works if you don't eat the whole batch by yourself... tee hee.. they are so yummy. DO NOT make them if you are on a diet.. they are addicting like potato chips!! YUM!
Just based on the flavor and texture of the cookie, I'd give it a 5. However, here's what I experienced that brought it down to a 3. First of all, I just barely made it to 3 1/4 dozen, not the 6 dozen the recipe says. I measured the dough balls evenly with a 1-inch cookie scoop and made the indentations with a round 1/2-teaspoon measuring spoon dipped in flour (the dough is rather sticky). For the first batch I put in a heaping 1/2 teaspoon (measuring spoon) of the jam like it said. Way too much. 1/4 teaspoon measuring spoon, level or slightly rounded is fine. Also, let the cookies cool on the sheets 1-2 minutes before taking them off. They'll fall apart on you otherwise. Other than the problems above, these cookies are really good.
Super fast and easy little cookie to put together. Very tasty shortbread. I got two and a half dozen from this. Thanks, these were great.
Did not work at all for me. Not sure what I did wrong, I bake all the time with no problem. It seemed like a pretty simple recipe to do.
Delicious and easy to make! Use real butter if you want a flaky pastry. I made this recipe with Becel margarine on one occasion and it was fine, but definitely not as rich. The kids enjoy making these, too!
I have no idea what happened, I followed the recipe exactly and mine were flat as pancakes and running off the sheet . I only had them in the oven for 10 min then took them out for fear they would run all over the oven. I have made thumprints before and this has never happened.
Very good and so easy. As soon as I saw how much dough there was I knew I wasn't going to get 72 cookies- only ended up with 28 although I would/should have gone smaller on the first tray and probably would have gotten another 6 that way. So yummy I will double next time. The dough was slightly dry (I will add a little vanilla next time) but when they cracked a little with the thumbprint they were very easy to reshape. Used strawberry all-fruit jelly. Next time (which will be very soon because I always have these ingredients on hand- who doesn't?) I will try apricot and raspberry...Can't go wrong with these.
I love these cookies! They were my favorite as a kid. Simple, easy and an inexpensive cookie to make. I did add a dash of salt to the dough for flavor and some vanilla powdered extract. Love these; I am going to try different jelly centers.
Great recipe, minimal ingredients, tasty. Not sure it makes 6 dozen as noted, I doubled it for Christmas and got maybe 5 dozen. Maybe I made my cookies too big. Followed the exact recipe, would add vanilla next time around. Anyway a great option for those that have an egg allergy, which was my main reason for making.
These were a lite flavored cookie with just enough sweetness from the seedless red raspberry jam I used in thise recipe. 1st cookie tray I made got a little crisper then I wanted, so the 2nd tray I put in for 10-12 minutes. I think I also didn't make the thumbprint big enough, some of my jam runth over. But hubby gave me a 4 star his thought in the over all taste of the cookie. I'd make this one again. And try my homemade pineapple jam in it.
I added 1 tsp vanilla as suggested by another reviewer, and really liked the flavor. Definitely make sure you cream the butter and sugar extremely well! I was making mine while also holding a fussy 8-month-old, so didn't notice until I was forming the balls that there were chunks of butter still in mine. So a few of mine spread out too much and the dough cracked when I tried to push in the thumbprint. Used raspberry preserves and the flavors were so yummy even if the cookies weren't so pretty thanks to my errors.
So easy to make and so yummy. Something different from our usual chocolate cookies. My 8 year old has been pestering me to make this recipe again and friends ask for the recipe.
I want to make these, but not sure if I should use salted or unsalted butter. Can someone help? Thanks!
Followed the recipe exactly, used a tablespoon scoop for the dough and a 1/4tsp. scoop for the indents and jam. Mine were done around 13-14 minutes. Turned out great!
Fabulously delicious and easy! The only issue I had was, when I indented them with my thumb print, they cracked on the sides. But I love how few ingredients are needed. I also added some vanilla as other reviewers suggested.
I took these to a cookie exchange party and had someone tell me how good they were compared to the store bought ones! Its a very simple and easy recipe though it will not yield 72 cookies. I think I got 40 or 45 something like that. I used 1 tsp vanilla and black raspberry jam. Also rolled them in crushed walnuts as another reviewer. 12 min was perfect for my oven. Any longer made them too brown and toasty.
The dough was crumbly and very hard to work with. I followed the recipe to a T. Even tried doing it a second time.
These are wonderful! They just melt in your mouth! I added a teaspoon of vanilla to the dough and used raspberry preserves. This is a simple cookie that kids would love to help make! These will always be on my Christmas cookie tray!
If someone could tell me what I did wrong with this cookies is that they didnt stay rounded,I used unsalted butter and they melt in your mouth,very very delicious love them and im sure i do them again,but I would like to know why they didnt kept their shape
very nice and simple cookie, great they have no eggs too! added 1 tsp vanilla, chilled for about 30 minutes, used my 1 tbsp scoop and got 37 cookies, baked 12 minutes on silpat lined sheets, used apricot and blueberry jam. I made again using toffee bits, added 4 ounces, filled with melted chocolate, made 40 cookies using 1 tbsp scoop, really good!
Love this cookie. My mum used to make them when I was a kid. I made 43 cookies with this recipe, and baked them for 8-9 minutes. I used red currant jelly and apple jelly. I made the indents with an 1/8 teaspoon measuring spoon, and filled the cookies with about that much jelly. If you get cracks when making the indents, smooth them out with your fingers. If you don't, your jelly might make a lava flow out onto the pan!
I followed strict instruction and used real butter. The cookies were very crumbly, flavorless, and flat. I wouldn't try again.
Can't believe I haven't rated this recipe- I've made these many times and everyone loves them. I don't add extract; I love the traditional flavor of these, and prefer to make them as written. I usually bake mine on a baking stone, and 20 minutes seems to be perfect. I always use various flavors of an "all fruit" spread. They're rarely quite as perfect as the picture, but still pretty and melt-in-your-mouth delicious. :-)
I made these for Easter dessert. I made one change, however. Rather than baking them like a cookie, I put the dough into muffin cups. I filled them with lingonberry jam and bake about 5 minutes longer than the given time. The were crunchy, crumbly and delicious! A definate keeper!
I have used this recipe for years & it is so easy & perfect for things like baby or wedding showers! So pretty & customizable. The only thing that I do differently is use powdered sugar instead of white sugar. I'm not sure how much of a difference this makes but next time I'll try it w/ the white sugar to see.
These were awful. They taste good but look nasty. They spread out too much and the jam ran.
The cookies taste great, but Im curious why no one else is having trouble with the dough like I am! I dont know if kneading is necessary but the dough comes out too crumbly to form into a ball. when i do get it into a ball it bakes out flat. I dont know if i am using to much butter or flour but whatever it is it isnt working for me. [Edit] There was too much butter. I cut out some and tried the recipe again and it worked out great! these are now some of my favorite cookies :)
in new zealand these are called sugar buns, because we sprinkle a little suger in them right at the end of baking so it doesnt caramelise and burn, very nice biscuits
I tried these cookies with another Swedish tradition - Lingonberry jam. They were pretty good, but unfortunately lingonberry jam baked isn't all that great, too tart. The jam is great on toast or pancakes though. I also tried a few of these cookies without the jam and they were delicious, light, and were gone in 30 minutes. I will definitely make these again, probably with raspberry or orange marmalade.
what a nice recipe...4 ingredients - and it's delicious. I only got 24 cookies, next time I'll make the balls smaller and try different jams. A great go-to recipe since ingredients are so readily available. Thank you for sharing...
These have been a family favorite for years. The only difference is we use almond extract/flavoring in place of the vanilla, which adds an even better taste. Only use jam or preserves, as jelly will run over and will be very messy & unattractive with presentation.
Very yummy!!! Fast and easy recipe. The only problem I had was that the dough was very crumbly so I added a little milk until the dough kept together when kneeded.
This is identical to a recipe I have used for a few years now. It says to make the cookies the size of an olive and it has a yield of 60 cookies. My husband and I doubled the recipe and ended up with 116 cookies. We could've had 120, but we didn't want to put in a new cookie sheet for just 4 cookies. Besides, our three dogs were sitting at our feet begging for dough, and since there aren't any eggs, we all ate those four cookies raw!!! I use the back of my Pampered Chef tomato corer to make the indentation in the top. It makes it nice and smooth. I use red current jelly, which I put into a pastry bag and fill the cookies that way. It's a lot less messy than trying to use a spoon to fill them. My only comment is that you have to be very vigilant about watching the cookies at the end. It's easy to go just a tad bit too long and have the jelly boil over.
These are so good! I followed the recipe to a "T" and they came out perfect. I'm not sure why some people have had such problems, maybe not enough flour, or possibly incorrect oven temp? I put several different kinds of jam in mine, you only need like 1/2 teaspoon in each cookie, they didn't bubble over at all. I made some of mine a bit bigger and those held more jam. Either way they were super easy and fabulous!
Have just taken the cookies out of the oven and WOW ,they are much better than expected! I added the vanilla extract and almond as another reviewer suggested , used half the amount whole wheat flour and the ore white flour, and used 200 grams of butter instead of 225. I made them pretty big so only about 30 - I think next time I will make them just a bit smaller. I added the jam slightly lower than the edge which is very important. Will definitely make them again!,
Yummy. :) I wanted some jam-filled thumbprint-type cookies, and these were excellent. I used margarine instead of butter, and they were still extra-tasty (although I know butter would be AWESOME!). They only took maybe 11 minutes to cook, and my oven usually runs cool, so keep an eye on the cookies! Thanks so much for sharing!
I followed the recipe exactly. Not only did it not take 55 minutes, but it only made 25 cookies, not 6 dozen!
These are so simple to prepare, yet they present so beautifully for a cookie exchange or holiday gathering. I made them exactly as the recipe states and was very pleased with the results.
These were easy to make, and better than I thought they would be, at first bite. They had a bitter after taste, that made my stomach hurt. After three, I didn't need any more. By the next day any that hadn't been eaten were thrown away.
This is the easiest cookie to make ever, and with so few ingredients! I love this recipe and make it all the time. You can also make this for Valentine's Day, just shape the dough into a heart shape, then press flat with knuckles to get a heart-shaped well to put the jam/preserves in. And I use sugar-free Smucker's preserves to make myself feel a little better about devouring them!
These were easy to make and tasted great! Definately a keeper. Thanks for the recipe! :)
Made these exactly as recipe instructed and they turned out great. Used the food processor for most of the blending & mixing so it was zippy fast. Cooked them for 15 minutes and they were perfect. They are so buttery and almost melt in your mouth... it's hard to stop eating them! Thank you for this recipe.
Great buttery flavor. I didn't have trouble with them "spreading out" as some reviewers had. I used homemade peach jam and blackberry jam.
Easy and PERFECT!! I amde this for a cookie exchange. I used simply fruit and cooked the cookies halfway then added more fruit filling. It was the perfect amount of fruit and id did not spill over. I LOVE these cookies!!
These cookies just came out of the oven, and everyone is loving them. I added pure almond extract to the batter, and didn't measure the flour - I added sifted flour till the dough was tacky but not sticky. I used a cookie scoop to measure the dough and instead of my thumb I poked down in the center with my index finger. Then I used a 1/4 tsp to drop in the "jam". I didn't use jam or jelly, I used wild lingonberries stirred with sugar. These cooked up golden and soft. I will be making a LOT more.
These were very, VERY good. Watch them carefully, because they overbake quickly. I did one batch with seedless blackberry and one with red current, which were my favorite. :)
These were excellent! I served them to the "ladies" and got rave reviews. I was pretty nervous because these were British women that weren't used to this kind of cookie. They gobbled them right up. All of them. A definite keeper!
I don't understand what I did wrong. I followed the recipe exactly and my cookies weren't even in the oven 10 minutes and they were black on the bottom and yet not cooked through. I thought maybe I wrote down the wrong temperature but I hadn't. Not too pleased, I loved these cookies when I was a kid but I never had the recipe. I'll keep looking I guess.
this one here is the easiest cookie to make and it's also fun for the kids. my favorite jam/preserve is ORANGE MARMALADE!! d-liSh.. i swear it.. TRY IT!! definately a plus..during the holidaYs.
These are soo simple and delicious! Along with the reviews I too just added some vanilla and that's it, thanks for sharing!
These little wonders are the greatest, my son and I scaled the recipe down to only a dozen just to make sure we would like them, and made them exactly as stated and they were great. We used strawberry jam and it was great
i halved this recipe and ended up with 13 2in' cookies. i have no idea how the full recipe yields 72 cookies, so plan accordingly!!
Love this cookie. My mum used to make them when I was a kid. I made 43 cookies with this recipe, and baked them for 8-9 minutes. I used red currant jelly and apple jelly. I made the indents with an 1/8 teaspoon measuring spoon, and filled the cookies with about that much jelly. If you get cracks when making the indents, smooth them out with your fingers. If you don't, your jelly might make a lava flow out onto the pan!
Excellent. Easy recipe, makes lots of cookies. The texture is flaky and buttery. My daughter isn't crazy about jam, I think you could just leave it out or press a nut in the middle instead.
I could not believe how good these turned out! The only thing I changes was adding a bit of vanilla. Next time I will use a little less flour because the dough ended up too crumbly. They were still amazing and I will make these over and over!!
I made these after finding them on AllRecipes' International Christmas Cookie site, which is a brilliant idea by the way. Everyone that tried these loved them and, for the first time ever, I had immediate requests for the recipe. There is nothing to change about these cookies, they are perfection! These will become a Christmas tradition :)
Wonderful! I added a pinch of salt but otherwise followed the recipe precisely, including sifting the flour before measuring it. I like the pure, simple flavors of a soft butter cookie; no extracts needed. Watch the time - mine were browning by 10 minutes and I think 15 would have been too much.
These were super simple. Why they weren't as good as they should have been, I didn't factor this into my rating. The reason being was I used olive based margarine which is something I will never do again in any form of baking whatsoever. Even despite that, these were delicious!
i used 1/4 tsp of vanilla and splash of almond extract,,,like someone recommended....AMAZING!!!!!!!!!
