Perfectly fine to omit raisins!
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We called them “fritoles” growing up. I just started reminiscing with my family after reading your post and my D thought I said “Frito-lay”, like the chip company 
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Thank you! 
And thanks to @momofboiler1 too!
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I took another stab at these, and they were a hit! Definitely a keeper.
My sister in law made these and I loved them. They are gluten free so that’s a bonus in our family. Coconut-Date Rice Krispy Balls | Just A Pinch Recipes
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I have made date balls with Rice Krispies in the past, but have never tried adding coconut. I will have to try these. Thanks for sharing!
I’ve made those too. But no one in my family likes dates…so…never again.
This was a big hit at our house this year:
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We made one similar to this….and it was a hit here too. Not too sweet, and sort of a shortbread flavor with the fruit. Ours had pistachios in them, and dried cranberries.
Update: Made Reeses peanut butter cup cookies with 3 yo grand daughter. What a success! She loved making them and eating them!
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I just have to post about these thumbprint jam cookies - this recipe did not work for me at all.
The dough was too crumbly, we could barely form balls, let alone get a thumbprint in there without cracking.
Followed it exactly; have no idea what I did wrong. And I’ve made a half-dozen other recipes this week, all working perfectly, so it’s not like I had a stroke or something.
I’ve made them quite a few times. My guess is that it might be dependent on how much humidity is in the air and therefore in the flour. Possibly it’s the butter, some brands have more water than others. That said, I do sometimes have to push them back together when they crack. I make the thumbprints with a small measuring spoon. Some years they spread out too much, and I have no idea why. How did they taste?
I have found sometimes if dough is too crumbly I really have to beat it longer than usual to get the fat and liquid better incorporated.
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I made these today: Gochujang Caramel Cookies Recipe - NYT Cooking
I made mine much smaller–made about 24 cookies, not 8, but they were still very big. Amazing flavor! I should have cooked for less time as they are overly crisp, but will definitely make again.
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Made the pistachio and cranberry sable cookies that were previously posted…sooooooo good!
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They tasted fine, but not special enough to be worth the time we invested trying to get them to stay formed. They also spread a lot for me also.
All in all, while we’ll eat them in-house, they’re not pretty enough to gift.
NOW, lemme tell you about my Anzac biccies! It’s an Australian cookie made with golden syrup (available at Wegmans near us; I assume at the Trader Joes etc of the high-end supermarket world). It was created back when Aussie wives needed a biccie that could survive the long trip to the troops in World War I. They’re bloody great and I made a super batch this year. Highly recommend giving it a try!
(the pic is the failed thumbprint cookies)
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I’m had a cookie look like that. I’m realized…I put too much butter in the mix…miscalculated what I needed. Definitely made them spread out too much.
I make the thumbprint cookies from the old Betty Crocker cookbook, and they work every time…no issues. So maybe next time, try that one.
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This is the Betty Crocker recipe I use. I’ve never had a problem. I notice your “failed” recipe doesn’t show them dipped in nuts.
I use a melon ball scoop so they are identical in size and a 1/2 tsp measuring spoon to make center dip. I remake the print when they come out of the oven.
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I’ve noticed that a lot of older recipes that call for part shortening don’t do well with all butter. They spread too much. I’ve had to tinker with our spritz recipe to use just butter and still have the dough work in the cookie press.
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Correct. If it calls for shortening…you need to use…shortening. Or find a different recipe.
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