Reviewed: Jan. 17, 2009

Very simple and yummy! I made them into a log and sliced them. they turned out perfect. Between my husband and kids I was lucky to get 2 cookies!

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Christina

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Jan. 2, 2009

This was areally good flavored cookie but i used the pampered chief cookie press and i was really disappointed with the way the press worked, next year i will use this recipe but i will have an electric cookie press.

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Grandma Carol

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

greatcookies

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cake

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Reviewed: Dec. 22, 2008

I just made these yesterday and they are nearly gone. I've always loved butter cookies so when I saw this recipe and all of the great reviews I had to try it and it's perfect. My dough was a bit dry (could be our extremely dry climate here in WY) so I added about a tablespoon more butter and that helped. I also accidentally browned a batch, but even those were delicious!

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emily

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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Reviewed: Dec. 19, 2008

These were excellent cookies. I just got a cookie press and I was looking for a recipe to use with it. The first one I tried the cookies did not keep their shape while baking -- these did, they were perfect. I made two batches, in the second batch I replaced 1/3 C of flour with cocoa powder, both came out wonderful. I found that 9 minutes was the perfect time to bake these cookies. Let cool 2 minutes on the cookie sheet then cool on foil or paper. We decorated some of them with colored sugar but it was unnecessary, they were great as written. I am a big fan of warm cookies but these actually tasted better cold. They were nice and crispy! I am definitely going to make these again!

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

This was a decent recipe. I did make one mistake...I chilled the dough overnight and then I didn't have time to wait for it to thaw, so I kneaded the dough and rolled it out and used cookie cutters. They were pretty good!

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Buffy S.

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Quick! Easy to throw together and roll out in a pinch like I did today. Next time I'd add a 1/2 tsp. salt, the cookies were a bit bland, but good... Chef Marian Thompson

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MARIAN THOMPSON

Cooking Level: Professional

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Reviewed: Dec. 10, 2008

This worked out perfectly. I had lost my late mother-in-law's recipe for cherry nut cookies(a family favorite)and needed a replacement.I added 1/2 cup chopped pecans and one jar marachino cherries, chopped.I then formed the dough into logs. When it was chilled the dough was easy to slice and bake. They were wonderful, and no one knew it wasn't Grandma's original recipe!

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Galin

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Reviewed: Oct. 31, 2008

I love this reicipe and I can't get enough of these little cookies. I made them at my neighbors house and I let her keep the big double batch of them because I thought that they would be safer there. Turned out I wasn't the only person who loved these cookies...

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Brittany

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 21, 2008

Great recipe; easy to prepare and everyone will enjoy.

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mdford4

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Reviewed: Aug. 12, 2008

These cookies are simply delicious. I'll be making these again soon!

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PMGILL

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

This is a great spritz recipe. The cookies come out crisp and delicious. I lessened the flour by a 1/3 cup and added an extra teaspoon of vanilla for flavor. It worked very well with my cookie press.

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nayeli77

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Dec. 13, 2007

VERY BAD. i tossed them out, Tasted like flour. Not a butter cookie at all.

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chelsea

Home Town: Merritt, British Columbia, Canada

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Reviewed: Dec. 2, 2007

WOW! i got a cookies press about a year ago and i never had a recipe that worked. it was either too thick or too thin. i just decided tonight to try another recipe and i wasnt too sure if it would work. but it did and it was great! the taste wasn't as full as i hoped but over all i was happy.

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Kimberly Ivonne

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 28, 2007

I was trying to find a real nice buttery cookie - but these weren't as buttery as I would like - though they are still good. MAKE SURE YOU DO NOT OVER BAKE! I kept putting them back in the oven because they looked like they weren't baked enough because they didn't really brown. So the key is to only bake about 5-6 minutes when still soft and then take out and cool - as they cool they get firmer. I used "lucious buttercream" to sandwich in between two buttercookies and then dipped half in chocolate. Yummy! Main thing is do not overbake or will be too hard!

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chicchick

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

My children absolutely love this recipe. We have made it the last 2 Christmas's and they love decorating them, they especially love eating them. They practically melt in your mouth.

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goodmommy

Cooking Level: Expert

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Reviewed: May 6, 2007

I did not care for this recipe. Just an FYI...the best butter cookie does not contain egg. The cookie needs to taste just as it says; buttery.

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jkristina

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Reviewed: Feb. 19, 2007

So far everyone has liked them!! Yay!! I split the extracts with almond.It was my first time using a cookie press and it was way easy!! This will be my spritz cookie recipe. Thank you!!

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 5, 2007

Definately a keeper! They were so good that they didn't last long.

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BUTLER57

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Reviewed: Dec. 22, 2006

This is a WONDERFUL recipe for cut-out cookies! The dough rolls out and cuts easily. I used 3/4 c. granulated sugar and 1/4 c. brown sugar for a little different flavor. I like my cookies a little on the soft side, so I baked them just until set, but not browning on the edges yet. These are so good, that I have a second batch in the oven even now!!

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SURFWIFE

Cooking Level: Intermediate

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Butter Cookies II

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