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Thumbprint Cookies

Thumbprint Cookies recipe
photo by:kraft
Best thumprint cookie I've ever eaten. I added a little more flour to make the dough easier to handle. I did not refrigerate. I filled them with homemade preserves and bake...read more
posted by
 a cook
on 12/23/2014
time
prep:
20 min
total:
1 hr 10 min
servings
total:
About 5 doz. or 30 servings, 2 cookies each
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posted:
12/14/2005
Maybe since I'm not a seasoned baker this was my mistake because I've seen no other such comments. Do NOT fill with too much preserves! You will have an overflowed preserve sticky mess when they come out of the oven. Still taste yummy....just don't look so great.
posted:
12/13/2005
I found that baking them twice for 8 to 10 minutes was too long & made them hard. Finished baking the 2nd batch on about 10 to 12 minutes & were much better
posted:
12/13/2005
AWESOME!When my family tried it,they immediately wanted the recipe.
posted:
12/9/2005
They are absolutely delicious! My advice: make a really deep thumbprint otherwise preserves may run out. I also had better luck using red currant preserve (vs. raspberry or apricot). I used Hero brand, and it has a little bit more texture than raspberry and so tends to stay put. Whatever you do, this recipe is a definite winner!
posted:
12/7/2005
Everyone loves these cookies.
posted:
12/1/2005
I made the cookies slightly larger. The thumbprints were larger so they held more preserves.
posted:
11/30/2005
Prep time was definitely worth the bother. They tasted great!
posted:
11/29/2005
So easy and So delicious! I make the dough, then refrigerate it and make around a dozen or so cookies whenever we have guests. It is awesome!
posted:
11/22/2005
I made these cookies last Christmastime after I got the recipe from the Kraft Food & Family Magazine and plan to make them again this year. They are easy to make and very tasty too. I used apricot and raspberry jams for some variety. Can't wait to make them again. These are becoming my X-mas cookie of choice to make every year.
posted:
11/22/2005
my daughter and i made this with her kids--one has a pecan allergy, so we made them with almonds instead. They were delicious!
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