I just pulled these cookies out of the oven, and tasted them. I'll comment on the taste in a moment, but I wanted to address the real issue in this recipe- the texture. Like others, my dough was crumbly, and incredibly difficult to work with. I managed to solve the problem. First, I simply chilled the dough, and that just produced harder to work with crumbly dough. Then, I added milk to the dough and combined it to make a sticky texture. While it was sticky, I rolled it out between two sheets of parchment paper, and then put the two colours together, and rolled it with the rolling pin, then into the log. I chilled it for about 6 hours, and then I was able to cut the slices. It was perfect to work with at this point. The presentation on these is great, but the recipe is lacking some more moisture. I recommend adding milk to the butter/sugar/egg comb, probably half a cup (I just eye balled it at the end) You WANT a slightly sticky dough to work with, because once it's chilled it holds it shape. I did have to bake the cookies slightly longer, about 10 minutes. Taste is OK. They are sort of bland, but with the ingredients if you're expecting a heavily flavoured cookie you're expecting too much. These cookies are more of a showpiece than a tasty treat. Next year I am going to take a tried and true sugar cookie recipe and use the same technique. I recommend you do the same.

Reviewed On: Dec. 9, 2008

Like other reviews suggested, I cut out a half up of flour. The result was a delicious fudge-y brownie that didn't last long. These are quintessential brownies, and will hit the spot every time. Everyone in my family is begging me to make more.

Reviewed On: Nov. 26, 2008