Reviewed: Dec. 23, 2012

I substituted the almond for lemon and it did not really appeal to me but other than that they were good cookies and came out of the press nicely

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Araya

Reviewed: Dec. 22, 2012

These taste best when there is no browning- 6 minutes creates a melt-in-your-mouth cookie!

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The Purple Baker

Cooking Level: Intermediate

Reviewed: Dec. 22, 2012

No offense but this recipe is incomplete. The mix was way too thick so I had to add two tablespoons of milk to the recipe. Not the best spritz cookie I've had.

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Coastal Mom

Reviewed: Dec. 21, 2012

Made this cookies and they turned out so delicious that I will be making these for years to come. I did end up not adding the last 1/4 cup of the flour mixture and the consistency for the cookie press was perfect.

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Mnslugbug

Reviewed: Dec. 21, 2012

I agree with others. It had kind of an after taste. They were good but I don't love it.

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Reviewed: Dec. 20, 2012

Followed the recipe and my cookies came out perfect! I made the dough the night before and refrigerated. The next morning I just let it come to room temp. and softened with a hand mixer. I dyed half red/half green and pressed tree's and wreaths. Reminds me of the spritz cookies my mom made back in the 50's.

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Sandy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Loveland, Ohio, USA

Reviewed: Dec. 19, 2012

WARNING: Do not bake at 400! I don't know what I was thinking following that, the bottoms started turning brown while the tops were uncooked. They do also blob out of shape as another reviewer said, my Christmas trees look more like leaves. As far as taste, yes they taste good, verrrry buttery, as the name states. Maybe baking at 350 would solve the blobbing out of shape as well, not sure, but probably not.

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jgallo80

Reviewed: Dec. 18, 2012

Read the rest of the reviews and couldn't believe it! they TASTE good, but, since these are spritz cookies, I had to give them a two. Every shape I did looked like a blob, even after refrigeration on a cold cookie sheet. Every single one......I know I got the recipe right. Doubled it, but that should not have been a problem.

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KackiDawg

Reviewed: Dec. 18, 2012

It was bit crumbly for me..I had to keep adding splashes of half and half till it could be pressed..Really good cookie!! This is what I was looking for...first time making spritz...came out perfect on the press!!

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WickedCreations

Cooking Level: Expert

Living In: Olmsted Falls, Ohio, USA

Reviewed: Dec. 18, 2012

This is very similar to the recipe my mother used for 50 years. I may suggest using half butter and half Crisco and dropping the almond extract. I do a couple of other things also but they are personal adventures. lol This recipe can be manipulated in many ways-- Have fun!

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