These were the right taste and texture. They are just like italian bakery butter cookies. I sandwiched mine either chocolate or raspberry jam. Dipped the ends in chocolate and colored sprinkles. I could not stop eating them. I will use this recipe again.

Reviewed On: May 25, 2009

Yum! Easy and delicious. A grating of fresh nutmeg really set the flavor off. Everyone raved. The dish was emptied.

Reviewed On: May 11, 2009

I found this cookie dough to be perfectly moist and pliable with the amount of liquid given. Perhaps the prior complaints of a crumbly dough were due to the size of the eggs used, or the time of year/temp/humidity when the cookies were made. I guess the key is to play it by ear and adjust as necessary. This seems like a reliable recipe to be used again. The finished cookies had a great taste and texture.

Reviewed On: Dec. 22, 2004