I-Mei: This gluten-free cookie was lightly sweet (I left out the raspberry and powdered sugar, having OD'd on other Christmas cookies) with a tender crumb. It could have used more hazelnuts, as I had added more than the recipe required and still couldn't quite taste them, but overall I'd make it again.
Mindy L: A nutty delight, never to reveal its gluten free ingredients. Not too sweet and perfect to accompany your coffee following a holiday meal.
Yvette Dietrich: Crumbly and sandy with a nice nutty flavor, a 3/5 Star review. Would not hold up on a cookie tray.
Rayleen: These easy to over bake crumbly cookies (15 min too long) are sumptuously strong in hazelnut flavor (perhaps too many hazelnuts-dryness) and pair well with the ganache I used on some as well as the raspberry preserves. As the recipe is written, I wouldn’t take them anywhere because that's the way the cookie crumbles.
Dianev: This was a terrible recipe--expensive ingredients, poorly written instructions and unattractive cookies with no particular flavor. It would discourage a novice cook--there are many better thumbprint cookies out there.
Eliza McGraw: A classic filbertberry cookie, so rich and buttery that you would never know they are gluten free—good match for a strong cup of black tea. I would add some salt and vanilla if I made them again, because they are a bit one-hazelnote.
Megan: These cookies are barely sweet, shortbread-y but still light! I would have never picked them out on my own, but I am so glad I was assigned them!
Amy P.: Not too sweet, perfect for gluten-free friends! Would lend themselves easily to many variations!
Laura Joyce: This somewhat crumbly cookie was super festive with the combination of fruit and nuts. If I were to make them again, I'd use all finely chopped hazelnuts and make the cookies smaller to get a larger ratio of jam to cookie.
Karen & Liz: Although we were initially skeptical of a gluten-free cookie, the end result was undeniably delicious (two sticks of butter played a role, no doubt.) Warning: The jam flows like molten lava.
Teresa: first time I've made a gluten-free cookie. Used brown rice flour instead of white--oops It helped to wet thumb before making the well in the sticky dough. They were very fragile and quite tasty. And quite a hit at the bookclub cookie exchange
Erin C and Matt Q: As self-professed hazelnut lovers we had high hopes for these cookies; however, they turned out to be a little too dry and crumbly for our tastes. The hazelnut flavor did compliment the raspberry very well!
Jen M: Dry and crumbly but better than we expected, must be the Kerrygold.
Jason R.: Tasty gluten-free cookie perfect for holiday gift giving. Be aware that they spread out a lot when cooking.
Wanda in Valle Crucis: Great tasting cookies - gluten-free or not - and quick and easy to make! I used Smuckers as well as my sister's homemade blueberry sauce for the thumbprints.
Robin Miller: Not bad for a gluten-free cookie. A teaspoon of vanilla extract and a 1/2 teaspoon of salt to enhance the sweetness, given these items were not in the recipe and the ratio of sugar to butter (only 1/2 cup of sugar to 2 sticks of butter).
Elsa M Jacobson: Nutty, a little crispy, definitely crumbly, tender, a little crunchy, rich but not too sweet, classy (hazelnuts!) holiday deliciousness! And your gluten free secret's safe here: these white rice and oat flour cookies outrank standard wheat flour thumbprint cookies and are sure to elicit a WOW! from your recipients, as they did from mine!