Here's the deal. THESE COOKIES ARE PERFECT. If they don't come out right, you did something wrong. I am a novice in the kitchen and I didn't screw them up.. I read the review that said the dough was crumbly, SHE DIDN'T MIX THE DOUGH LONG ENOUGH. I can't imagine how many people threw the dough out thinking they had made the same mistake. About half way through mixing after I added the flour I thought, "OMG, look at the dough, it's 'crumbly,' just like that review said..shoot!" But I continued to mix it and it came together fine in another minute or too. These cookies are so fast, I can't imagine she was that impatient. Anyhow, cream butter and sugar WELL, as always. I use a hand mixer, it was the right thing for this dough. Use it until the butter/sugar mixture becomes a butter consistency again. When doing the flour, it will get crumbly, but soon after, it will come together perfectly. Easy to handle and ball up without refrigeration. Oh and, as another said, 8 MIN IS SPOT ON. They may not look done, but they are! I have tried a dozen sugar cookie recipes, and my search is over!! THANK, THANK, THANK YOU!! :)

Reviewed On: Oct. 29, 2009

I make this as written, and it is delicious. I don't like wine, but it's very subtle. I do think that the sauce should be doubled, because a lot of it is absorbed and/or dried up when baked. This may not be a problem when using a slow cooker, but again, I followed the given directions. Thanks for sharing! :)

Reviewed On: Oct. 29, 2009

I make this recipe exactly as written, and it is perfect every time. I do recommend doubling the sauce if this is your only entree. The "4" servings are usually barely enough for me and hubby. Thank you for the recipe! :)

Reviewed On: Oct. 29, 2009