Reviewed: Jan. 22, 2012

Very nice and easy to work with. I did make a very large batch, divided it out making different colors and adding various flavorings (peppermint, banana, butter rum, anise, lemon, etc) to each seperate section. Will definitely be using this recipe again & again.

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Reviewer:

Katrina G

Cooking Level: Professional

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 3, 2012

These cookies are very good and the dough worked perfectly with my spritz. I switched the amounts on the vanilla and almond extracts.

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Reviewer:

NikkiS711

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Ellsworth Afb, South Dakota, USA

Reviewed: Dec. 31, 2011

These were excellent! I am usually pretty neutral about shortbread-type cookies, because they can be so bland. With this recipe the only thing I changed was to omit the 1/2 tsp. almond extract and subsititute it with more vanilla, only because I didn't have almond extract. I sprinkled half of these with regular granulated sugar, and the other half will be drizzled with chocolate. Delicious! This will be my go-to cookie press recipe.

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Reviewer:

cnstrxgrrl

Reviewed: Dec. 23, 2011

These turned out great! Followed the recipe as written!

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Reviewer:

skrafft

Reviewed: Dec. 23, 2011

Very good spritz cookie. Made exactly as directed and when we tested the first batch they were way too almond for our tastes. I tweaked the rest of the dough by adding 1 more tsp of vanilla and it was perfect. Worked very well in the spritz press when the dough was kept chilled. Would definitely make again.

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Reviewer:

Momma of 2

Cooking Level: Beginning

Home Town: Willimantic, Connecticut, USA

Living In: Coventry, Rhode Island, USA

Reviewed: Dec. 23, 2011

As advertised on other reviews...easy and delicious! I too doubled the almond extract.

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Reviewer:

mammastheboss

Reviewed: Dec. 20, 2011

Delicious recipe!

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Reviewer:

psteinke

Reviewed: Dec. 19, 2011

These cookies were too "cakey" and had no flavor. Not sure what happened!! Looked pretty though!

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Reviewer:

sand321

Reviewed: Dec. 19, 2011

Very good recipe! By far the best one I've used for spritz cookies...thanks for sharing it

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Reviewer:

momma'g'

Reviewed: Dec. 17, 2011

Wow, what a disappointment. I followed this recipe exactly, and while I could give it 4 or 5 stars for taste (which I really really liked), I didn't have the luck with consistency that the other reviewers had. Maybe I needed to refrigerate after all? Half of what I pressed needed to be repressed and when they came out of the oven, the 4 shapes that I tried had mostly flattened into something unrecognizable, and this in turn made them very hard to remove from the cookie sheet without breaking. They just became far too delicate. If you asked the five 10 year olds I fed them to (after I concluded they were not going out with me tonight) what their rating was, they would have given them 5 stars!!! Might try again and chill dough??

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