Easy to make and very good. Exactly what it claims to be. I only took out a couple of triangles of dough at a time to work with, putting the remaining in the freezer. The colder the dough, the easier it is to work with. I used a pizza cutter to slice the dough, as other reviewers suggested. I did turn the oven temp down from 375 to 350, since some people had a problem with the crescent rolls getting too brown. I lined the baking sheet with parchment paper and baked for 8 minutes, then rotated the cookie sheet and baked for 8 more minutes. Came out perfect. Served with honey mustard sauce on this website, as other reviewers recommended.

Reviewed On: Feb. 6, 2012

I made this exactly the way the recipe calls for. I used Grey Poupon Dijon Mustard and fresh-squeezed lemon juice. I let it chill overnight. It was totally delicious. Will make again and again.

Reviewed On: Feb. 6, 2012

I made this cookie exactly as the recipe called for. The dough would have been hard to roll out, as some other reviewers said, except that I rolled it between two sheets of parchment paper, and that helped. But it was very difficult to lift the dough up off the paper onto the cookie sheet because the dough was so soft and flimsy. I would have just placed the parchment paper, cookies and all, onto the cookie sheet, except that I had cut the cookies too close together. As a result, the cookies got stretched out of shape somewhat in the transfer, and some actually tore apart. I will say that the cookies held their shape (such as it was) during baking more than some other recipes I have tried. I also agree with some other reviewers that the cookies were a little bland, but I actually prefer a less sweet cookie, so I thought these tasted pretty good. The icing did not work out for me the way the recipe is written. It took lots more milk to get the right consistency, but other than that, the icing was a winner. It even worked to glue back together a broken cookie. It baffles me how we can all try the same recipe and our experiences turn out so differently, but mine was such that I won't use this recipe again.

Reviewed On: Dec. 14, 2011