Raspberry Almond Shortbread Thumbprint Cookies


Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

So yesterday was just one of those days, ya know those where absolutely nothing seems to be going your way. I baked three batches of these cookies and all of them came out pancake flat. I’d make minor changes each time. The first time I did the recipe as stated (the classic Land O Lakes from the 80’s recipe), second time I chilled the dough half the day and the third time I even tried adding egg yolks to the mixture. I tired un-greased, yes greased and silpat lined baking sheets. Still nothing. And by this point I’m starting to question my abilities as a baker/and began to blame my oven :). I even went to the store and got more of a premium flour. Then I stumbled upon a review on allrecipes.com for these kind of cookies, where someone had mentioned they had the same problem with these cookies and listed the successful tips that worked for them. They added 1/4 cup of flour to the original 2 cups and used COLD butter (they also reduced oven temp 10 degrees from the original but I didn’t think that was necessary). Thanks to that review, which is listed as the most helpful on there (with a hoping 1318 people finding it helpful, and mine would make that 1319) these cookies turned out perfect. Finally! Plus, it’s nice that the dough doesn’t have to chill two hours before shaping (which caused a lot of cracking the first few times), just 20 minutes for this one!

I hope you love these cookies as much as I do! Sans glaze they totally remind my of a few of my childhood favorites, the Knott’s Berry Shortbread and the Pepperidge Farm Verona cookies. Really I don’t think the glaze is a must but it does add a little fanciness for a holiday cookie.

These are simply delicious and they definitely need to find a place on your holiday cookie tray!

Happy Holidays everyone!

Side note regarding the recipe if you’ve already made these: I originally I had this listed as 2 1/4 cups but I tested these again using 2 cups + 2 Tbsp and they came out even better.

Raspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking Classy Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

Raspberry Almond Shortbread Thumbprint Cookies

Yield: 3 dozen

Raspberry Almond Shortbread Thumbprint Cookies


  • 2 cups + 2 Tbsp (300g) all-purpose flour*
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
  • 2/3 cup (140g) granulated sugar
  • 1/2 tsp almond extract
  • 1/2 cup raspberry jam, seedless if preferred
  • Glaze (optional)
  • 1 cup (124g) powdered sugar
  • 1 tsp almond extract
  • 2 - 4 tsp water


  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
  • Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
  • Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
  • For the glaze:
  • Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
  • *To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
  • Recipe source: adapted from both Land O Lakes and MarcieJ's review on allrecipes.com

Raspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking Classy


  • Michelle @ Modern Acupuncture: Delicious! And I LOVE the progression of photographs for each step. Pretty! December 18, 2014 at 8:40am Reply

    • Jaclyn: Thanks Michelle! December 18, 2014 at 12:02pm Reply

  • marla: I would love a stack of these beautiful cookies right now!! December 18, 2014 at 8:47am Reply

  • Averie @ Averie Cooks: They are beyond perfect!!! Wow. Cookies like these are not my forte, at all. And bravo to you for sticking with this idea SO many times. And re-making over and over. And I love how you referenced MarcieJ in your source :) Sometimes tips like that are just diamonds in the rough when you really need it! December 18, 2014 at 9:59am Reply

    • Jaclyn: Thanks Averie! And seriously I love when I can find tips that save my day :). December 18, 2014 at 12:02pm Reply

  • ATasteOfMadness: These cookies look amazing! My boyfriend is always asking me to make thumbprint cookies, but I never had a good enough recipe. This looks perfect! December 18, 2014 at 10:49am Reply

  • Monica: I have to try these…they look so delicious and your photos help so much …and your time to research the issue. December 18, 2014 at 2:54pm Reply

  • Anna: Love the photo spread. If you scroll fast it looks like a flip book. December 18, 2014 at 2:55pm Reply

  • ali grace | cookies and grace: These are gorgeous! I love the raspberry/almond combination. And these would be so perfect for the holidays! Pinned. December 18, 2014 at 2:59pm Reply

    • Jaclyn: Thanks Ali and thank you for pinning! December 18, 2014 at 5:03pm Reply

  • Sam @ PancakeWarriors: Oh bless these are beautiful. Raspberry is seriously my favorite. I love thumbprint cookies and the almond will be an added bonus! December 18, 2014 at 4:10pm Reply

  • Anna @ Crunchy Creamy Sweet: I admire your determination with this recipe. And they really did come out perfect! The prettiest thumbprint cookies I have ever seen! Pinned! December 18, 2014 at 4:25pm Reply

    • Jaclyn: Thanks so much Anna :)! I was so close to just giving up and calling it a day, glad I didn’t though! December 18, 2014 at 5:03pm Reply

  • Carol Jons: Did you use the silpat on your final batch that turned out well? December 18, 2014 at 5:14pm Reply

    • Jaclyn: No just ungreased baking sheets. December 18, 2014 at 5:48pm Reply

  • Shari Kelley: These are so beautiful, Jaclyn! Thank you so much for doing all the hard work for us and figuring out how to make them turn out. Don’t you just hate flat cookies? Thanks to your tips and Averie’s, my cookies are looking much better these days!:) Pinning! December 18, 2014 at 5:42pm Reply

    • Jaclyn: Thanks Shari! December 18, 2014 at 5:47pm Reply

  • Trish: The pepperidge farm verona cookies! I loved those as a kid! These look so good. Like, could reach out and grab one good. I love cookie season!
    Trish December 18, 2014 at 6:23pm Reply

  • Jessica @ Citrus Blossom Bliss: These cookies are my new favorite..I can’t stop at just one! December 18, 2014 at 10:22pm Reply

    • Jaclyn: I can’t either! December 18, 2014 at 11:48pm Reply

  • connie Gregory: I love how the raseberry jam is baked in the cookie not added after it’s baked!!! Thank you!! December 19, 2014 at 5:14am Reply

  • Rachel @ Bakerita: These cookies sound absolutely scrumptious, and they turned out looking so beautiful! I love that drizzle of glaze! Pinned. December 19, 2014 at 8:03am Reply

    • Jaclyn: Thanks for pinning Rachel! Happy Holidays :)! December 21, 2014 at 7:35pm Reply

  • Kate @ Diethood: Sounds like my troubles each and every time that I try to bake cookies, cakes, pastries, etc… :-D It takes me 3 times to get it right! :)

    The cookies are gorgeous!! As always! December 19, 2014 at 3:22pm Reply

    • Jaclyn: Thanks for the compliment Kate :)! December 19, 2014 at 3:47pm Reply

  • Laura (Tutti Dolci): These cookies are so, so gorgeous! Your hard work more than paid off :). December 19, 2014 at 5:41pm Reply

    • Jaclyn: Thanks Laura :)! December 21, 2014 at 7:20pm Reply

  • Nellie Schuurman: I just tried these today and they came out perfect. December 20, 2014 at 1:39pm Reply

    • Jaclyn: I’m so glad they did Nellie! Thanks for your feedback! I’m excited to make them again this week, they are a family favorite.
      Happy Holidays! December 21, 2014 at 7:12pm Reply

  • Michelle @ Modern Acupuncture: Just made these and they’re so goooood! Thank you for this awesome recipe! :) December 21, 2014 at 2:12pm Reply

    • Jaclyn: I’m so glad you liked them Michelle! Thanks for coming back to leave a review! December 21, 2014 at 7:03pm Reply

  • Amelia Marshall: I’m always looking for new things to bake and I must say this one is a forever keeper! I just made them and my mother in law and myself LOVE them!!! They are soft yet moist, the perfect amount of sweetness and the glaze is the perfect touch. Thank you so very much! December 21, 2014 at 9:49pm Reply

  • Megan {Country Cleaver}: I’m such a sucker for jam filled thumbprints!! I’ve never made them myself, though! How is that?! Well that has to change!! NOW! December 22, 2014 at 7:26pm Reply

  • Robbie: OMG, I can’t tell you how happy I am that I just found your site and your tips for these cookies!! I have had two epic fails with these cookies today. Here’s to hoping that your tips make the third batch successful.

    My friend has made these for years and years and has never had them go flat and ugly!! :)

    Thank you so much! After Christmas I am going to take time to thoroughly check out Cooking Classy! December 23, 2014 at 8:27pm Reply

    • Jaclyn: I hope you love this version, and my site :)! December 24, 2014 at 4:52pm Reply

  • Charlene: You are the best! I learned so much from making these cookies and your directions about how to solve “baking problems” – I applied some of the tips from this recipe to other recipes and Viola – my cookies were great this year! This will be another cookie recipe that I will keep forever! Once again, Thank you for posting! December 24, 2014 at 1:10am Reply

    • Jaclyn: I’m so glad you found it helpful! Thanks for your comment! December 24, 2014 at 4:51pm Reply

  • Meriem @ Culinary Couture: These are utterly gorgeous! December 24, 2014 at 10:31pm Reply

  • Felicia: My dough stayed so so dry, like a crumbly flour. Any ideas why? I had to add some water just to be able to form balls. December 30, 2014 at 3:20pm Reply

    • Jaclyn: The flour was likely over-measured. I recommend gently scooping and leveling and if you flour has been sitting around a while toss it in the container a few times first. January 18, 2015 at 5:30pm Reply

  • Patricia: I want to try making these…they look so good & I love raspberry…and almond. My question is what do I do w/the 1/4 tsp salt? Am I to assume to mix it w/the flour? I didn’t see it in the directions.

    Please reply. Thanks. January 8, 2015 at 7:33pm Reply

    • Jaclyn: Yes mix the salt with the flour (its just the first line of the recipe), sorry about that and sorry for the late response!! January 15, 2015 at 9:07pm Reply

    • Annette: I make this cookies with butter that has salt so I dont add salt to the flour, making a balance. 👍🏼 November 9, 2015 at 10:03am Reply

  • teri: ty for the recipe they are so amazing….love them January 20, 2015 at 8:42pm Reply

  • Annette: i made them twice. First time were ok but too soft and of course doesnt look as gorgeous as yours. The second time i used guava paste instead of raspberry jelly and let them more minutes in the oven until the guava gets melted and the cookies had a tiny tan which made them a littler crunchier. Yum yum. Thx for your recipe. February 18, 2015 at 9:36pm Reply

  • Meagan: This recipe rocks, I love not having to chill the dough for 2 hours. The cold butter really worked. The only problem is they’re too delicious. Working on a lemon version with some slight tweaks tonight. :) July 25, 2015 at 2:08pm Reply

  • Ann Reda: just had to throw out 40 of these cookies. Made recipe, no problems. Chilled in refrigerator 20 min., no problem. Baked in preheated 350 oven for 15 min…..burnt. What am I doing wrong? Baking for son’s wedding in Nov. TIA. Ann Reda September 28, 2015 at 11:51am Reply

  • Marisa: Any idea how these would freeze? Always looking for make-ahead recipes for the holidays! Thank you — October 15, 2015 at 3:41pm Reply

  • Colleen: Anybody know if these freeze well or not? I want to make ahead for holidays since I will be baking about 30 dozen cookies total. Thanks in advance! :) October 20, 2015 at 5:10am Reply

    • Manda: I have the same question, anyone with experience freezing these? October 12, 2016 at 1:06pm Reply

  • Robbie: …I have followed the recipe exactly, with every batch resulting in flat ugly cookies. I have made additional batches making suggested tweaks with no luck. I bought a oven thermometer to confirm oven temp. In total, including last Christmas and recently, I have made at least 6 batches and every single one turned out flat. I know you and others have had great success and there is nothing you can do about my lame attempts but I just have to VENT!!! :) :) When I have had these cookies, made by others, they are the yummiest! Sure wish that I could figure out what the problem is with mine… ;-) :-) There, I feel better now! October 21, 2015 at 12:37am Reply

    • Annette: Keep trying. I prepare the dough as directed, form the balls and put them over parchment paper in the freezer for 10 mins while oven heats up. Then i do the fingerprint thing, add guava paste (like it more with guava) and i leave them on more minutes than the instructions says. I like it crunchy and tan 😂and besides doing that the guava melts and turns out gooey. Make sure butter is cold while making the dough. Idk what to say. October 23, 2015 at 11:37am Reply

      • Robbie: Annette, Thank you for your reply. I will try putting them in the freezer as you suggested. I know it may seem silly but I but I’m now on a mission to successfully make these dang cookies! ; ). October 24, 2015 at 7:23am Reply

        • Annette: Hey, I was reading this again and I do something else different beside the jam and leaving in the oven more minutes. I do the mix with a fork and my hands. I dont use the stand mixer. Try this way and if still you have problems then try a different flour and/or butter. November 9, 2015 at 10:21am Reply

          • Robbie: Thanks for the additional tip! I will incorporate all of your recommendations and hopefully I’ll get this right!! Thanks again, you are sweet to take the time to help me. November 9, 2015 at 12:03pm

    • Kim: Mine turned out the same and they were for a cookie exchange which I had to make 11 dozen for. I found that if you take them out at 14 minutes they aren’t as ugly and flat. I have done some research on other thumbprint recipes now and they all say to to cook for 10 and then take them out and add the jam and cook for 3 to 4 more minutes. They tasted good but I agree were not as nice looking as the ones in the picture. December 23, 2015 at 6:48am Reply

  • Jennifer Costa: Made these tonight, turned out great! Thanks October 21, 2015 at 9:53pm Reply

  • Stephanie: I tried this recipe last year and they were so yummy but flat. So I decided to try them again before the holidays. Again they turned out flat and they cracked when I made the thumb print. I made sure my flour was fluffed up, cold butter and let them set in freezer for 10 minutes. November 5, 2015 at 3:11pm Reply

  • Sherry: These were delicious! Turned out beautifully. Thank you for the recipe. November 8, 2015 at 5:10pm Reply

  • Lacey: I would like to make these for a cookie exchange. Do you think this recipe would double well or would you just make each batch separately? Thanks! November 11, 2015 at 8:00am Reply

  • Flora: These beauties are in the oven right now! Thanks for the recipe! :) How long do they last in an airtight container? December 1, 2015 at 7:20am Reply

  • Jessie: I made these last night with my 7 and 9-year old daughters and they turned out perfect! It was our first time trying thumbprint cookies. The girls loved being able to roll them, make the thumbprints, and fill with the jam. We skipped the icing and they were delicious without it. Thanks for a great recipe! December 4, 2015 at 6:20am Reply

  • amber: Do you think I could substitute coconut oil for butter? That’s a ton of butter! December 4, 2015 at 9:52am Reply

  • Darlene: Followed the directions exactly and they were perfect. I am impressed! I usually stick to my “tried and true” cookie recipes for christmas but decided to give these a shot. I am not disappointed(as often before). I will be making these again. They are delicious. I drizzed white chocolate candy melt on top though…😀. Thank you. December 5, 2015 at 11:25am Reply

  • Kaela: I just made these and they were so delicious!!! I love them. I’ll definitely be making these again. Awesome recipe. Thank you! December 6, 2015 at 3:13pm Reply

  • Jasmine: I was looking forward to making these cookies for a bake exchange party during the holidays. I was so disappointed! The cookies turned out flat and ugly. I followed the recipe to a T and it was terrible. Will not be remaking these. I don’t understand what went wrong because theres barely any ingredients in this recipe and it is so its hard to mess it up. A hard crust developed all around the cookie. What a waste of butter! December 7, 2015 at 3:56pm Reply

  • Linda Campbell: OMG! I just made these delicious cookies! They are perfect and so very tasty. I can’t wait to make them again. Thanks for sharing your recipe! December 8, 2015 at 1:30pm Reply

    • Jaclyn: I’m so glad you liked them Linda! December 9, 2015 at 12:04am Reply

  • Allison Hall: My friend and I just made these. Went exactly by the recipe and although the shape and jam came out great they are all burnt on the bottom. I did 350 for 14 minutes. We baked 6 other batches of different cookies today with no problem. 😢 December 12, 2015 at 12:45pm Reply

  • Cindy Lear: Thanks for the recipe and changes you made to enhance it. I used one cherry per cookie from a can of cherry pie filling and they were delicious if you want another flavor other than the raspberry. December 12, 2015 at 2:49pm Reply

  • Nina: Can these be frozen? I have a cooking swap on the 20th – wanted to make today – will they freeze for 7 days and still be ok? I was thinking of adding the drizzle after they thawed. Any thoughts or suggestions? December 13, 2015 at 5:36am Reply

  • LuAnn Marquez: Made these tonight, and they came out flat. Still tasty but the jam did spread with the first batch. Will retry later this week as the cookies still tasted great but weren’t so pretty. December 13, 2015 at 9:59pm Reply

    • Jaclyn: It’s sounds like you probably just need to add a little more flour next time. Sorry they didn’t turn out perfect! December 13, 2015 at 11:04pm Reply

  • Nancy B: I’m looking forward to trying these, just to see how they turn out! Seeing how some have had trouble with the recipe, thought I’d mention that the quality of butter can have a great impact on cookies like a shortbread. A cheaper brand can have more water, which skews the whole flour/fat ratio thing. Try a more expensive brand and see how that works. December 14, 2015 at 11:10am Reply

  • Jenniebon: I have been making these for years and have always followed original Land OLakes recipe. They turn out perfect. I make sure I use quality baking sheets, I chill dough (a day or more because I make all my cookie dough in one day then bake on several other days), and I always use quality butter (every time I’ve used cheap store brand butter my cookies come out flat). December 17, 2015 at 5:52am Reply

  • Kelly: I made these cookies last night for a bake-off at work and I’m proud to say they came in second place! They were easy to make and really delicious…thanks for sharing! December 17, 2015 at 12:57pm Reply

  • Jill: I have two batches of these beauties cooling in the kitchen while I take a break.
    They turned out just as pictured. They are for my nephew’s 50th surprise party and work cookie exchange.
    I made the dough two days ahead to let the almond develop more and it was worth it.
    Good recipe! Thank you! December 17, 2015 at 9:42pm Reply

  • Karlo: The recipe is absolutely terrible,the cookies turned flat and expanded like crazy. December 20, 2015 at 5:40am Reply

  • Mikayla: I’m in love, I just made them and can’t believe how easy this was! The steps and the pictures were a big help. Pinned. December 20, 2015 at 8:35am Reply

  • Lisa: Hi, I am making these today, pretty excited! I don’t have a stand mixer, maybe Santa will bring one, so have to use a hand mixer. Any suggestions about mixing time? Thank you. December 20, 2015 at 10:00am Reply

  • Jill: I posted above about having two batches of these cookies cooling in my kitchen They baked up perfectly, frosted easily and were a big hit at both the cookie exchange at work and at the party i took them too. I am making them again for another two people for Christmas gifts. A keeper. I cannot figure out how those that have spreading cookies and so forth get to that point. These came together well. Good butter, not cheap butter might be helpful but not exactly sure why there is an issue. December 20, 2015 at 5:07pm Reply

  • Sara: I love these cookies and can’t wait to try your variation! However, I’m surprised at your instruction for measuring the flour. I have only read the correct measuring technique for flour is to spoon it into the cup until overflowing and then use a knife to scrape across the top for a level cup. I would think scooping the flour could yield a much greater quantity than expected since you are actually packing the flour as you scoop. December 22, 2015 at 11:46am Reply

    • Jaclyn: We could call that the correct way if that’s how everyones moms and grandmas would have taught them to measure :). No really though I’ve seen both ways many times and yes there can be a big difference between the two – nearly an ounce. I’ve noticed though in many of the Cook’s Illustrated books I’ve read, which I swear by, they list 1 cup as 5 oz which is what you get when scooping and leveling not from spooning and leveling. My guess would be that at least 80% of people use the scoop and level method so that’s just what I go with (I could be totally wrong though :)) – but it is important not to jam it in the cup when measuring. But this is one big reason I choose to add the weights because if you want the most accurate just weigh the ingredients when baking then it takes the possibility of over or under-measuring out of the question. December 22, 2015 at 11:59am Reply

  • Sam: I’ve made these one other time and they were absolutely delicious. But when I cooked them, the raspberry jam oozed over the side and ended up forming a hard material around the cookie. It still tasted delicious but it didn’t look the prettiest. If I broke off the hardened jam, they looked fine. Any tips as to how to not have that happen? I’m going to make them again tonight for my Christmas Eve party. Thanks! December 22, 2015 at 1:53pm Reply

  • Christina: Hi,

    Does it make any difference if you use spread or jam? I used spread tonight and they didn’t look very pretty like yours :(. Was just an experiment so I’ll try jam tomorrow and see. December 22, 2015 at 6:51pm Reply

  • Patricia: I Adore these cookies! My kids and I made them for Santa. I posted a link to your cookies on my blog :) December 24, 2015 at 9:09pm Reply

  • Jealith: Except for a few changes like the granulated sugar being replaced by 1/2 cup of powdered sugar and almond replaced by vanilla this is my recipe for Mexican Wedding Cakes or Russian Tea Cakes. They never have gone flat on me and you can use room temp. butter. I love how you finished them off. I will be making these but using the apricot filling I have on hand. I have never been able to follow a recipe as written but I love seeing these as inspiration. They look delicious! Thanks for posting this :) December 30, 2015 at 10:11am Reply

  • Julie: The pin short recipe says 1 1/2 tsp almond extract the main recipe says 1/2 tsp, please tell me which amount is correct February 10, 2016 at 3:48pm Reply

  • Julie: Ignore me, I answered my own silly question February 10, 2016 at 3:56pm Reply

  • Angelika Valencia: I made these last night, they turned out flat but still tasty. My question is about the butter. You wrote down that 1 cup of butter cut into teaspoon size. That 1 cup is measured how? I cut up the butter and measured 1 cup but it wasn’t enough. So i added more and I know my fault was the butter there was too much of it. 1 stick isn’t enough….. how much should I have used?

    Otherwise they are delicious. Flat or not… hahaha March 2, 2016 at 6:01am Reply

    • Annie: Angela,
      1 stick of butter equals 1/2 cup in the US. So you need 2 sticks of butter for this recipe. If you are elsewhere, one cup of butter is 226 grams.
      I made these cookies for Christmas and they turned out alright, but I had to chill the dough a lot to keep them from flattening. When I put them in the oven the edges would come out bubbly and flaky, not smooth like your pictures. Any thoughts? March 11, 2016 at 7:50am Reply

      • Angelika: Annie, don’t know ….maybe use a little less butter. Just a little. March 11, 2016 at 8:01pm Reply

  • Lillian: Thank you for such a beautiful and delicious recipe. I love the pictures! I made these and they came out absolutely fantastic. July 21, 2016 at 10:03am Reply

    • Jaclyn: I’m so glad you enjoyed them Lillian! Thanks for your comment! July 21, 2016 at 11:30am Reply

  • Ana: Hello Jaclyn! I use to read a lot of recipes and I like that you explain the tips that really work for you compared to other recipes. It motivated me to try to make the cookies even though I am not a good baker ‘at all’ I am super picky and usually never like how things turn out but this recipe was excellent and my cookies turned out super yummy, even my coworkers loved them. I will keep looking at your recipes and blog. Ana September 22, 2016 at 7:18pm Reply

    • Jaclyn: I’m so glad you enjoyed the recipe Ana, thanks for your feedback :)! September 22, 2016 at 11:45pm Reply

  • Ana: I forgot to comment that I don´t have an electric mixer, I mixed my hand and even that way they turned out great. Ana September 22, 2016 at 7:20pm Reply

  • Baker Bev: First let me thank you for all the praise I received when I recently made these!
    I made them for a friend whose Husband passed away.
    After the Funeral, they had a dinner and she brought them to it.
    Wow! People were in awe of these cookies!
    I could eat them all myself!! September 29, 2016 at 5:32am Reply

    • Jaclyn: I’m so glad they were enjoyed Bev! October 4, 2016 at 1:40pm Reply

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