Reviewed: Sep. 12, 2005

Excellant recipe! I made the adjustments suggested by others and I used a #20 disher to place 6 cookies on a 1/4 sheet pan and they baked up perfectly in 20 minutes to 5" circles about 3/8" thick. Since I only baked one pan at a time, I kept the dough refridgerated before making the next sheet pan. Total yield 19 cookies. Thanks again!!!!

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Reviewer:

cvsr51

Reviewed: Aug. 30, 2005

not very flavorful at all

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CLAWCLIP0

Reviewed: Aug. 25, 2005

The cookie recipe was perfect. Just like the black and whites I remember. But the icing wasn't quite right. I used a different icing: more like fondant and much more like a traditional black and white frosting. 1/4 cup corn syrup heated to boiling with 1/2 cup water, and then added to 5 cups confectioner's sugar with 1 tsp. vanilla. Then add 2 oz unsweetened chocolate to 1/2 of the frosting. Thanks for the cookie recipe, Mary Jane.

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Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

Reviewed: Jul. 5, 2005

Amazing--these cookies were EXACTLY like the ones I remember getting as a kid! I did reduce the butter to 3/4 cup, I used Splenda sugar blend and also used Egg Beaters. Seriously, I didn't miss the calories or fat. I've been looking for a good recipe, and I've found it =]

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Reviewer:

sweethunibabi

Cooking Level: Expert

Home Town: Bloomfield, New Jersey, USA

Living In: Holmdel, New Jersey, USA

Reviewed: Jun. 2, 2005

These cookies came out fantastic, both in looks and taste. I used the advice of others and upped the amount of lemon extract in the batter and also added some vanilla to the icing. My first batch came out a bit too big (using the 1/3 cup scoop to drop the cookies as previously suggested). Much better to just use a huge tablespoonful to drop the batter on the baking sheet, using the back of the spoon to swirl the mixture, not flatten. The size was perfect. Came out exactly as I get from our bakery, but with the added love of homemade. Will definitely keep this recipe! Thanks!

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Reviewer:

KIMBA99

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: Apr. 23, 2005

This recipe came out fabulous - just like what I had growing up, and what I get when I go back to NY to visit. I did add a little extra lemon extract, and cut the flour by 1/2 cup as suggested by others. I also added a little vanilla to the icing. The texture was perfect. They baked about 20-22 minutes (don't know why others needed less time unless they have HOT ovens). I did have a little trouble working with the chocolate icing. I don't think I had the right proportions of white icing to chocolate, but it still tasted great.

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Reviewer:

BONS77

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Mar. 10, 2005

This cookies tasted good but looked bad! The dough is so hard to work with it's hard to shape them nice! My 1st batch I just dropped them and that wsn't a good idea!! You only need to cook them for about ten mins. or they will burn! The icing was a little hard to work with too, but that part turned out okay!! I wish I could make them look like in the picture!!

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