Oh my, this was heavenly! I don't make bread often at all, but this was an easy recipe to follow with great results. I did substitute whole wheat flour for half of the regular flour, and the only further "tinkering" I would do to this recipe to appeal more to my family's taste is to add more raisins (my 2 and 4 year olds LOVE raisins). This recipe has officially made me want to make bread more often! ;-)

Reviewed On: Dec. 4, 2006

Thank you for posting this recipe! I had one that I used for years, and now cannot find. The dough IS what makes these cookies~it's exceptionally light and melts in your mouth. The only alteration I made to the recipe (as my original recipe called for) was to roll out the dough in powdered sugar instead of flour, and not dust them after they've cooled. This just gives the dough a touch of sweetness, but you do need to use the sugar liberally to keep the dough from sticking. I bake the cookies on a baking stone. If you do this and don't have a second stone to alternate batches, you'll need to let the stone cool down, otherwise the dough will start to melt as you're placing them onto the stone due to it's high fat content. Using a cool or cold stone, I bake them for 18 minutes. Everyone always raves about these cookies!

Reviewed On: Dec. 16, 2003

I get requests for this recipe every Thanksgiving, but I've made modifications. I usually double everything except the egg, cream cheese and onion. Even doubling the recipe, I find that half an onion is plenty, even for onion lovers. I've also substituted sour cream for the cream cheese, with great results.

Reviewed On: Jan. 18, 2003