Butter and Jam Thumbprints

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Totally awesome. I did refrigerate the dough but my cookie dough scoop is a little larger than 1" so my cookies were larger than I expected...definitely no reason to complain as they are so good. I did add a couple pinches of powdered sugar to the finely crushed almonds (also did with pecans. I used raspberry jam...the best of all the cookies I made this Christmas season. Thank you so much for the recipe and to the comments about chilling the dough and adding the powdered sugar...made them perfect! :D

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Ms. Ash has a trash mouth and needs to grow up or get out! Might I add that the cookies were fine, no reason to get your panties in a bunch trashly .personally I have no respect for thug like attitude on a highly respected website like Food network! I will be flagging her for her language and would love to give her a few marks with my ruler! . Some advice trashly...refrain from the dirty language or don't bother expressing your views here. at all! Now run a long and be a good girl. before I get the wire hanger!

Mommy Dearest!

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This is an excellent recipie! Just make sure to leave plenty of room because they really do spread out, but it doesn't affect the taste at all :

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just made these cookies for the first time they were easy and melt in your mouth good. Looking forward to serving them to friends and family tomorrow and xmas eve

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I am just starting to get into baking, and this cookie was very easy to make. I use a Blackberry sugerfree jam because thats all that I had in the house, and it turned out very yummy. I am making them again very sooonn.

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Wow...DELICOUS...i made them with blacberry jam super yummy. I also rolled them in coconut first, then I imprinted it with the back of 1/4tsp and added strawberry jam...these were REALLY GOOD!!! Everyone loved them. Play around with the different flavored jams, or try putting a chocolate chip in the middle of the cookie, before baking! Enjoy:

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This cookie is very easy to make with ordinary refrigerator and pantry goods (at least for me. It didn't get 5 stars from me because my cookies did flatten out a little too much. After reading the reviews, I did chill the dough and made sure to keep each dough ball fairly small - I got 34 cookies out of a recipe that indicated a yield of 24-30. I used a 1 tablespoon measuring spoon to get each dough ball uniform in size and the "thumbprint" was the back side of a 1/8 teaspoon measuring spoon. The taste, however, is absolutely wonderful! I rolled my dough balls in finely chopped almonds mixed with a little powdered sugar and used strawberry preserves that I pureed to make sure no one got a big hunk of strawberry - LOL! I also used a scant 1/2 teaspoon of jam per cookie instead of the 3/4 teaspoon indicated. For my taste, I think any more jam and the cookie would have been too sweet. Maybe next time I'll lower the temperature to 325 as another reviewer suggested...

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I just made these, and they are sooo good! I didn't roll them in sugar, and they've turned out just perfect. With sugar I think they would've been too sweet for my taste. I used a blackberry jam, that's all I had on hand, and they've turned out delish! They're sooooo crunchy, mmmmm!!!

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To all those who said they tried the tips and still couldn't get these cookies right -- I haven't the slightest clue what you are talking about! I made the recipe as is, stuck the dough in the fridge for maaaybe 30mins, and re-compressed the cookies edges after plopping the jam in. I also sprinkled powdered sugar after they were done instead of rolling them in sugar. They didn't spread out at all and the jam didn't overflow at all either. Yummers!

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I made 5 different cookies this year (all 5 star rated and these were my favorite. This was my first time using vanilla bean and it really made them special.