This is the same recipe as Holiday Butter Cookies here. We have made them for the last couple generations in my family and Christmas wouldn't be the same without them. They hold a cookie cutter very well but not stamps. They must really be iced or else they are very bland. I use the powdered sugar/milk/vanilla mixture for my icing...although they don't look nearly as pretty as the picture above.

I love cheescake and found this one to be good. I like one a bit more creamier in texture than this one though

I have been making this for years! I got the recipe from the Gooseberry Patch recipe book. I can see how some might think it to be too sweet but you can easily dilute it with more cider. I think it is perfect. Just be sure to run clear water through your coffee pot a couple times afterwards to clean it out. Happy Holidays!

These cookies need something on top...icing or sugar. I made the mistake with making them too thick the first batch. They tasted better thin. They are crisp.

excellent..reminded me of a bear claw from our local German Bakery

They look better than the picture when made. I didnt use the coffee because I knew the kids would not like that. They did taste like brownies and they were very good.. Next time I make them I will throw in a handful of walnuts and chocolate chips.

I make it all the time.....We love it.

These are really good. I didn't like that I had to refridgerate for 2 hours so I rushed them. Because they were "sticky" because I did not refrigerate long enough, I rolled the drop of dough first in sugar and placed on the cookie sheet and then squished them with a fork. worked well for me. thanks

This is the PERFECT sugar cookie and very close to what you find in the bakery. The have the texture of a shortbread cookie.They do spread a teeny bit when baked. Not too much so that they still retain the thicker size when squished with the glass.I used another teaspoon of vanilla instead of lemon. They were gobbled up before the nights end. I will look no more for another sugar cookie recipe. Thanks for sharing

My family has made this every year for Christmas as a tradition for 40 years. It is a northern Italian recipe. BUT we made it like the previous poster. NO CREAM... USE olive oil instead. It is all put in an electric skillet on medium heat in the center of a table. (HINT: duck tape the cord to the table and to the ground so no one trips over it.) Cook until the anchovies dissapate and the flavor sets in...about 30 minutes. Do not burn. We use 4 cubes butter, 4 cups olive oil, 4 cans anchovies and about 4 whole cloves of garlic. Add more as you eat and cook. We all swarm around the skillet with our skewers and dip in filet mignon, shrimp, lobster, cabbage, mushrooms and good crusty Italian bread. Indulge with a glass of wine too! It is fun to cook, eat and socialize. No one would ever know that there were anchovies in it. It is really garlicy and your house "reaks" of garlic for several days afterwards too! Every new person that tries it is very apprehensive at first but the next year they invite themselves and couldn't imagine a Christmas without it. I would not recommend anybody to use the cream. but that is just my opinions.

Yep! Tasted like a Ding Dong. My 7 year old and I did a mommy and me day and made this. She was tickled pink. It is one of those things you should make at least once. I, myself, thought the cake part was really moist and good and will make that part again as a cake by itself.

It was the first time I have made dumplings. I made them for the Irish chicken and dumplings found here. They were really good.

These are really good butter cookies and the icing really compliments them. But I think there is a typo in the description. These make really good cookies cut-outs. The shapes stay the same and the cookies do not change size when baking so you can cram a whole bunch on the cookie sheet. But it does not hold a STAMP well. I will make these every Christmas!

I made this for 4th of July. YUMMY and Beautful in my trifle bowl. I did make a few changes. I used 1 pint of real whipped cream and whipped it fluffy/stiff in my mixer and added about 3 to 4T of sugar to sweeten it and used in place of the frozen whipped topping. I also used lady fingers in place of the angel food cake. And to keep with the 4th theme, I used fresh strawberries and a row of fresh blueberries(instead of bananas) in the middle. I know I changed a lot of the recipe but I thank T's Mom for inspiring me!

I was very excited to find this recipe but boy, were we very disappointed. We eat Mexican food (of many various recipes) at least once a week. This was very stange tasting. I followed the recipe to the tee and I think it was the wine that made it strange.I used Sauvignon Blanc (about $10.00) It was so bad that I threw the entire thing away and went out to dinner. I am so sorry.

This was our first time eating dumplings. The flavor was really good. My kids said it tasted just like really thick chicken noodle soup but they liked the soup better.

This cake was good and moist...but I thought it tasted like a pound cake. I guess I was expecting more of a yellow-cake type.

I really liked the flavor of these but my husband thought they were a little stong. I have made them several times and will keep this recipe. Thanks!

I made this for a New Year's Eve party and every last bit was eaten! We are chocoholics here and could not get enough. I did make adjustments. I followed reviewer's [Christina] tip and mixed up heavy whipped cream (about 3 minutes in my Kenmore mixer) and added that to the pudding mix. It tasted sooo good that I doubled the pudding. The next time I make it, I will add less whipped topping. It was too much for us....and probably make an additional batch of chocolate pudding since that was to die for. Thanks for the recipe.

This one is a keeper! Never again will I buy a jar of salsa! Thanks for sharing.