Reviewed: Dec. 18, 2006

This recipe was delicious! I had a great recipe for butter cookies from my mother and I lost it. I haven't found a recipe that comes close to her recipe, until now. My husband and kids can't get enough of these. Thank you so much for posting the recipe!

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M. Busler

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Reviewed: Dec. 17, 2006

perfect christmas cookies. 1 batch i sub'd cocoa for 2/3c of the flour & made great chocolate ones. i recommend pressing dough w/spatula b4 putting into press & chill after on cookie sheet abt 10 min. GREAT COOKIES! my kids loved & it took me back to my childhood!! THANKS!!

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KJK5176

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Reviewed: Nov. 22, 2006

Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies! so if any one has that recipie please share.

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116 users found this review helpful

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Juanta

Cooking Level: Expert

Living In: Oak Park, Illinois, USA

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Reviewed: Nov. 5, 2006

These cookies were great! I received a new cookie press for my birthday and this was the first recipe I tried. I also did not have to chill the dough in order to press it. I sprinkled it with sugar, and yum! I also recommend having 1 tsp vanilla and 1 tsp almond extract, or just use all almond for a little different taste! Even the next day, the few that survived were delicious. Thank you for this great cookie recipe! :-)

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2006

This recipe is simple and easy. I added a bag of toffee bits for added sweetness.

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3 users found this review helpful

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Jenny

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Mar. 29, 2006

I made these and they were a great hit!

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jerryAR

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Reviewed: Feb. 15, 2006

I wasn't very impressed with these cookies. I divided the dough in half and added 3/4 tbsp vanilla extract to one batch and 3/4 tbsp lemon extract to the other batch. Despite using more than the called-for amount of extract, both batches of the cookies didn't have much taste (especially the vanilla). The texture was dry even though I only cooked it for 8 minutes at 400F. One batch I chilled for an hour and it was way too stiff to get through the cookie press, and the other batch I chilled for fifteen minutes and it kept breaking upon coming out of the cookie press, so it wouldn't work either way (I ended up making drop cookies). The cookies were edible but I wouldn't give them away as presents. I'm going to try adding a glaze (as suggested by some of the other reviewers) and hopefully that will improve these cookies.

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 29, 2005

I made these wonderful cookies for a cookie exchange, everyone thought they were great!!!!!!!!!!

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CRYSTALMARX

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Reviewed: Dec. 12, 2005

I made a double batch of these yesterday. However, I didn't use the cookie press, I just rolled them out and cut them into circles. I baked them just until they were set- no browning (I like them soft). I made a frosting out of 1 stick of margarine softened, 1 lb. powdered sugar, 1 tsp. vanilla extract, and a scant 1/4 c. milk to use on them, then decorated with colored sugars. They turned out great! My husband loved them and wouldn't even let me throw 3 or 4 cookies out that I had cut too thin and had browned! These are the best, although I don't know how much I would have liked them if I wouldn't have put icing on them.

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MrsKWaters

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Reviewed: Nov. 22, 2005

Great, simple spritz butter cookies! Not too sweet, but nice and buttery. This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped. One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen. We used dough at room temp and the cookies came out perfect on our first try. This one's a keeper!

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deemeows

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Reviewed: Oct. 27, 2005

Excellent recipe!! this is the first time I have used a cookie press and it worked great. I would suggest not chilling the spritz as it worked well right after mixing. It has the taste that this kinda cookie is supposed to. It can be changed by adding whatever u like...I added a 1/4 brown sugar for the kids sweet tooth. I devided the spritz into 4 batches to try different things with...added 1 tbls butter extract to one batch and 1 tbls peppermint extract to another. The other 2 I just used different food color...Kids loved em. and so did we!!!

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David Lambert

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Reviewed: Mar. 15, 2005

These turned out really great. My whole family loved them. I myself couldn't stop eating them. I think the trick to make sure to mix till light and fluffy. I also added a little dark brown sugar with the white, to make them a little more sweet.

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ALISONNGUYEN23

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Reviewed: Dec. 23, 2004

These cookies turned out excellent! Perfect for a cookie press...very easy to use! I agree that the key is to make sure the sugar and butter are light and creamy before adding the other ingredients. I also made sure the dough and cookie sheets were chilled. The kids sprinkled colored sugars on half of the batch and I drizzled bakers chocolate on the rest. My entire family loved these!

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ASHLYNASH

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Reviewed: Dec. 23, 2004

I bought a cookie press but couldn't get the darn thing to work so I rolled these out after adding lemon extract (which they definitely need). They were still a little bland and not sweet so I made a glaze out of 1C powdered sugar, 3/4 t. lemon extract, 2T butter and 2T of hot water. They were perfect then....very lemony but not too much.

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KISSYJOY

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Reviewed: Dec. 18, 2004

I'm at a loss as to how this recipe rated 4 1/2 stars. The dough would not extrude through my cookie press (and yes, it was properly chilled). I finally gave up and rolled the dough into balls, pressed them down with a fork, and sprinkled them with colored sugar. They came out as basically tasteless little blobs. I would not make this recipe again!!!

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DONNAJEAN1

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Reviewed: Dec. 8, 2004

These cookies are FANTASTIC!!!! They taste just like the Danish Butter Cookies that come in the tins at the store. The key is to really beat the butter and sugar, then the egg and vanilla until it looks fluffy.

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AMYEH

Cooking Level: Intermediate

Living In: Thousand Oaks, California, USA

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Reviewed: Sep. 5, 2004

I actually ***LOVED*** the fact that these cookies were *not* overpoweringly sweet, because you can taste the baked cookieness instead of just sweetness. I especially liked the texture when I used margarine (true with so many cookies, no clue why). I loved that these were soft instead of crunchy, and not dry at all. The only bad thing about these is that you can't eat enough of them! Also, I did half the batch with lemon extract - it's SO good both ways. And it would be PERFECT with tea or coffee too. Superb recipe, it will be a staple for us for sure.

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LISASTAR

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Reviewed: Aug. 14, 2004

This recipe was INCREDIBLE. I did not have to chill the dough. I would recommend putting a tad bit of almond or lemon extract in, to add flavor. I served them at a baby shower and received RAVE reviews.

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