About this recipe: Buttery biscuits are coated in chopped walnuts and baked until golden. While they are cooling down, fill them with a tablespoon of fruity jam. Delicious!
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yummy - 23 Nov 2012
While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway! - 03 Nov 2010 (Review from Allrecipes US | Canada)
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars. - 18 Dec 2006 (Review from Allrecipes US | Canada)