Reviewed: Jan. 25, 2011

I liked them a lot. I used 1 cup of brown sugar instead of 2, and chilled for less than half the time. They came out great, but have more of a sweet tea-time biscuit flavor than an American traditional cookie flavor. The texture was really pleasant. Easier than I expected. Someone said they are too rich, and I can't imagine what they mean. They are pretty mild as far as cookies go.

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3 users found this review helpful

Reviewer:

nomadtoes

Reviewed: Jun. 10, 2010

These were more like muffins in the shape of cookies. I used 1 c. sugar instead of 1/2 c. and they wre still not very sweet. Idon't want to make them agian.

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4 users found this review helpful

Reviewer:

Sugar-n-spice

Cooking Level: Expert

Living In: Washougal, Washington, USA

Reviewed: Feb. 20, 2010

Really good cookie. My daughter is hard to please and she loves them too. Only problem was not enough brown sugar for us. I used 2 cups like oe of the other reviewers did. That made them perfect. I am going to make another batch tomorrow.

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4 users found this review helpful

Reviewer:

MarilynD

Reviewed: Dec. 26, 2009

I made these for my snack durng the week. I don't like the doughy quality of my cookies but I will tweak your version until it comes out right. I loved the icing. It really added to the cookies.

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3 users found this review helpful

Reviewer:

Chicago Cook Gurl

Reviewed: Sep. 9, 2009

I messed with the recipe some. I increased the flour by 1/2 cup. I doubled the vanilla and brown sugar I also added about a 1/4 c. white sugar. When I took them out of the oven they smelled PHENOMENAL! I loved them. My 2 year old loves them too.

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6 users found this review helpful

Reviewer:

Mariakins

Cooking Level: Expert

Reviewed: Feb. 10, 2009

This dough was easy to make, and easy to work with. Not too sticky at all. I made huge cutouts and they didn't dry out in the oven, get too crispy, or burn. They needed some frosting to be perfect (in my opinion). I used to sugar cookie icing, yellow sugar, and mini chocolate chips on mine to try to make sunflower cookies.

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9 users found this review helpful

Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Sep. 21, 2008

I am constantly looking for dessert recipes with less than copious amounts of sugar and I'm thrilled to say this is a great one. I even substituted 25% of the flour with ground flax meal to add some omega-3s and it was awesome. My husband is crazy about these too. I despise our American sugar obsession and can appreciate the subtle sweetness these cookies offer.

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4 users found this review helpful

Reviewer:

stephanie watson

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 18, 2008

These were pretty good. I added a half cup of white sugar too. They weren't all that sweet, but they tasted better the next day. The kids ate them up.

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3 users found this review helpful

Reviewer:

Pam S.

Reviewed: Mar. 22, 2005

I thought this was great. The cookies were moist and chewy and stayed thusly for several days. I added a 1/2 cup of white sugar, substituted half/half for the water and heavy cream, and did not refridgerate the dough. Otherwise I prepared the recipe exactly as stated, and it was grand. My family couldn't get enough of these cookies!

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25 users found this review helpful

Reviewer:

JWHICKER

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 9, 2004

I agree with another viewer - they're not sweet enough. I like things not tooo sweet, but these tasted too "healthy" - double the brown sugar and use TWO pinches of salt to bring out the flavor. These would be good as thumprint (jam) cookies, or with a 1/2 tsp cinnamon added. The texture was nice, very buttery.

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17 users found this review helpful