Giant's Thumbprint Butter Cookies

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Step away from the eggs, people. This is a shortbread dough. Also, it will come together from it's crumbly state. Just be patient, grasshopper. Really lovely. Do not overbake! Shortbread should not get brown.

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I hadn't read the reviews and very nearly overbaked these. They were almost too brown at 15 minutes. Perfect at 13 on the second batch. These are amazing. Great texture. Wonderful buttery flavor. Going straight into my 'favorites' file. Gale Gand - - you are loved!!!!

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A huge hit! Maybe the types of butter and temperature of the butter causes the differences people are experiencing in a crumbly batter and greasy cookies. I used an organic butter that was not quiet room temp and it was a bit crumbly, but it formed into balls without any effort at all. They were greasy, but I drained them on paper towels and they were totally fine by the time they were cooled. They came out a bit thinner than those pictured and are lacy around the edges. It makes them even prettier. I checked at 10 minutes, as recommended by others, and they were just browning around the edges. Although the cookie seemed uncooked to the touch I took them out. They set up perfectly once cooled. (I put a few back in just to see what happen and they are a little hard. Highly recommend using this recipe and tweaking it to your liking! My momma's homemade jelly makes these a new family fav!

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These cookies are ez to make, and taste great! I added chocolate chips. YUMMY! But they were done after 15 min. I will make then again.

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This are so yummy!!! If you don't have a mixer they are really easy to mix by hand. As for the comment someone left about them being really greasy, the reality is they are not. I also baked them 10 minutes longer as many reviewers recommended and they were perfect.

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delicious!! We Loved!!!

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Loved these!

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Very good. Dough was very nice to work with. Not crumbly at all. Baked for 10 min. Perfect!!!

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Delicious!

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Yum, Very good. Followed the instructions. Perfect.