Reviewed: Apr. 15, 2012

This was not at all what I expected. I was looking for a slightly sweeter butter cookie. They were dry and not so sweet at all.

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shiya

Reviewed: Apr. 10, 2012

note on the salt, mine became too salty.

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clautis

Reviewed: Feb. 18, 2012

Not a bad recipe if you like the taste of buttery cookies but if you want to make them more moist, I'd recommend a 1/3 cup vegetable oil. (you may need to cook them for another 3-5 minutes).

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dseafus76

Reviewed: Feb. 15, 2012

These cookies taste very good, very buttery, but I find they are somewhat too heavy. Next time, I will cut down to 2 or 2 1/4 cup flour, and see how that goes. I also find that they could use a little more sugar...

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cajungal328

Reviewed: Dec. 21, 2011

Be careful, these are addicting. I made them in a cookie press and they taste just like the butter cookies in the tin. Dangerous. And they taste even better 3 days later!

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TONUMS77

Reviewed: Dec. 18, 2011

Didn't hold their shape very well but tasted good

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tabsoullier

Reviewed: Dec. 13, 2011

I added 1 teaspoon of baking powder in thinking it won't rise without baking powder. My cookies tasted buttery and not So sweet...delicious!..crispy and buttery..I also wanted to be creative --- I wanted to make jelly filled cookies, but thought their recipes would yield flavorless cookies(and that the only thing good would be the jam). I tried putting a dollop of jam in the center of these cookies to make "buttery jelly filled cookies." I just pressed down in the center of the cookie making a penny sized well or so, and scooped on jam...I baked them at 350 first to see I'd they would cook, but seems like for my oven, they needed to be at 400. So I raised the temperature to 400 and baked until edges are golden brown...which should take around 10 minutes or So. The cookies don't have to be brown in color..They probably taste best at a beige color with ONLY golden EDGES. My cookies stayed white, revealing the color of the jam in the middle..soo pretty. Thank you soo much for the recipe. Those who gave this recipe 1's are people that didn't follow instructions and don't know how to bake.

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BAKER05

Reviewed: Dec. 11, 2011

Very good! I ran out of regular flour, so 2/3 cup was whole wheat. I chilled the dough in thirds, and rolled it out for cookie cutters. Then, I sprinkled cinnamon/sugar over the cookies before baking. They needed 6 minutes at 400 degrees. SO DELICIOUS.

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Reviewer:

PIGGALETTE

Cooking Level: Intermediate

Home Town: George West, Texas, USA

Living In: Oakland, California, USA

Reviewed: Dec. 2, 2011

I made this as my first attempt at spritz cookies. I'm used to my great-grandmother's spritz cookies which would melt in your mouth. While these were very good, they were crisper than hers. I'll keep on the search for a recipe that tastes like hers.

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rxkmb

Reviewed: Nov. 21, 2011

I adjusted this recipe to make them airier, softer, and shorten prep time. First of all I should say it doesn't say what state the butter should be in before mixing. I used butter sticks out of the freezer and used a stand mixer to cream it with the sugar. I also cut the flour used almost in half (using just a little over half) I didn't measure it perfectly just looked for the dough the be light but where it would stay together. Then I skipped the chilling stage and did 2 minutes over max cook time. Making it this way I would give them 5 stars they are slightly crisp on the outside very soft and airy in the middle and taste perfect. When cooking anything you should adjust the recipe using your perception and hoped out come to make it suited best for what you want and that is exactly what I did. Hope another cook finds this helpful.

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