Reviewed: Dec. 16, 2010

Very good recipe!! Make sure you don't over cook them, and use quality ingredients! I also found that waiting until the dough is at room temperature helped make the dough go through the press easier.

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4 users found this review helpful

Reviewer:

Nichole

Cooking Level: Intermediate

Reviewed: Dec. 16, 2010

I was so excited to get to finally use my cookie press but now I am not sure I want to try again! I followed the recipe exactly as written and the dough was definitely too dry to use in a cookie press. I resorted to making them more of the pecan sandie look with christmas sprinkles. The cookies actually tasted very good but if you are planning on using a press may need to search for another recipe!

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Reviewer:

cookingmom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 16, 2010

If you are in Canada you might need to use less flour (Canadian flour is "harder" than flour in the US). I used the amount called for in the recipe and the dough was too stiff to put in a cookie press. I made thumb-print cookies out of the dough and the filled the indentation with red sugar. They still tasted good.

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Reviewer:

marjoried

Reviewed: Dec. 15, 2010

I'll start with what I didn't like about these (because that's the very short list). Using the recipe as written, these were just a little too dry for my liking. Having said that, if you like the Pecan Sandie texture for your spritz cookies (crumbly and melt in your mouth), then these will be right on the money for you. On to the good! The flavor of these is wonderful. I have absolutely no idea what the reviewers mentioning an 'aftertaste' are on about. It tastes like a hint of almond, because... well, there's almond extract in the receipe. It certainly isn't bitter or unpleasant using the 1/2 tsp as directed. Tastes PERFECT to me. To sum up, if you like more of a shortbread texture in your spritz cookies, then give these a try, you won't be disappointed. If you like them with just a bit more hard weight (as I do), then try a different recipe. There are many to choose from!

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Reviewer:

MARCYL1

Cooking Level: Intermediate

Home Town: Washington Boro, Pennsylvania, USA

Reviewed: Dec. 13, 2010

These cookies were ok. They were a little dry. I followed this recipe exactly, except I slightly reduced the almond extract because of what other reviewers said. It was just under 1/2 tsp. There's a possiblity that those who think there's an aftertaste may be using imitation almond extract. I always use pure extracts. When I put it all together, it was very crumbly. Other reviewers said they needed to add 2-3 T more of butter- I didn't think I would have this problem since I live in SE Louisiana and humidity is always an issue! But I had to add a few T of butter myself, and they were still dry.

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Reviewer:

Jenny

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

Reviewed: Dec. 12, 2010

Cookie has good flavor but very difficult to work with using a cookie press. Would not make this again. Took entirely too long !

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Reviewer:

ajc

Reviewed: Dec. 11, 2010

Love these!

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Reviewer:

Shannon Scherz

Cooking Level: Expert

Home Town: Ramsey, Minnesota, USA

Living In: Hastings, Minnesota, USA

Reviewed: Dec. 11, 2010

I made about 100 of these 3 days ago...I am now making another batch since everyone couldnt stay out of them at work. Tonight I am having a Christmas party and everyone said they want more!

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Reviewer:

Tori

Reviewed: Dec. 6, 2010

Excellent cookies! First time to use a new cookie press...its fun and everyone ate them like candy! I decorated the cookies before cooking with gumdrops and sugary sprinkles. I did follow advice of others (added 2 tbl of butter and didnt use almond extract but instead used 1-1/2 tsp of vanilla). I will keep using this receipe! Thanks Sheri Lipp!

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Reviewer:

FANCYGSD

Reviewed: Dec. 5, 2010

This absolutely did not work!! I had to add the egg whites PLUS other liquid because the recipe as is is way too crumbly. I added two tablespoons of milk and it was great.

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