Reviews & Comments

My Mom and I have been baking these since I was a little girl! We got the recipe from a 50's Betty Crocker cookbook that my Mom received at her wedding shower. I have a newer version of the cookbook and I was sad to see that this recipe is not in it! Thank goodness for this website! These are always a hit and one of the favorites when I pass around the cookie platter. Like many others, we always put maraschino cherries in them as well as color the cookie dough and frosting to add a little color to the cookie platter! Easy recipe and a sure hit for any occasion!

I made these last year and they were a big hit. Instead of the almond paste center, I used milk and white chocolate chunks. Also, instead of the frosting, I used melted white and milk chocolate and dipped the cookies in it and let set in the fridge (had to reheat the chocolate a few times, but it worked out great and seemed to be easier than mixing the frosting).

I've made these cookies for the past few years changing the insides each time. I've replaced the almond paste inside with choc covered caramels, mini pb cups or solid chocolates. The kids love squishing the dough around the candies. They're a perfect sized cookie and the recipe makes enough for my cookie swap. It's a great reliable recipe and is a keeper for me!

Easy to make and very tasty. Though the almond paste wasn''t such a big hit with the rest of my family, my parents did like the after taste of it. I didn''t use chocolate because I feared having 7 ounces of baking chocolate at home and not knowing what to do with it, like Karen. Plus, the frosting didn''t come out white like in the picture so I ended up covering all the frosting in sprinkles. I''m planning on using maraschino cherries and chocolate next time.