Reviewed: Feb. 13, 2008

YUMM! At Christmas I had used the recipe on the box that my cookie press came in, and was sorely disappointed. This recipe is so much better - the texture and flavour are excellent. I followed the recipe exactly and had no problems with the dough being too stiff. Again, YUMMY!!

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Snoochee

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jan. 12, 2008

I made these cookies at Christmas this year and love the recipe. These cookies are eay to make, color and decorate. I also like how they don't get too much bigger as they cook, so you can make a lot at one time, putting them fairly close on the baking sheet. They were just the reight amount of suar and butter taste for me. Thanks!

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kristab


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Reviewed: Jan. 5, 2008

Super yummy!!

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Athena2222

	Cooking Level: Expert Home Town: Grants Pass, Oregon, USA Living In: Phoenix, Arizona, USA
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Reviewed: Dec. 24, 2007

Ignore the negative reviews, these cookies were easy to press on cookie sheet and tasted delicious. A keeper for sure. Thanks for the recipe.....deli from NYC

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DELIDEE32


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Reviewed: Dec. 23, 2007

Best spritz cookie I've ever eaten. I added 1 tsp. extra vanilla & left out the almond extract. The dough was still a little too tough to push through my electric cookie press, so I added a little bit of water to soften it a bit more. I'm not a great baker, but that seemed to work beautifully & my family enjoyed the results!

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ANNIE1

	Cooking Level: Intermediate Home Town: Saint Leon, Indiana, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 20, 2007

These were ok. I did not add sprinkles or color sugar so they seemed like they needed more sugar. I'm sure would be fine with the sugar on top. I thought the dough was hard and had to squeeze really hard. I will try again though. The kids liked them.

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BB34

	Cooking Level: Expert
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Reviewed: Dec. 20, 2007

I've never made spritz before, so I didn't know what the dough was supposed to look like. I wrote down the recipe without the flour!! After some trial and error I ended up adding probably the amount of flour needed, and then they were great. Lots of fun to make and decorate. We'll definitely try again!

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Wendy

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Dec. 19, 2007

a very good cookie, nice shortbread flavor

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BOORD

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA Living In: Los Angeles, California, USA
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Reviewed: Dec. 18, 2007

The best Spritz cookie recipe I've made (okay, I've only used 2) :) But this was much easier to work with and tasted better too. I used an egg substitute (1t baking powder, 1T vinegar, 1T water) because I was baking for a friend who has a son allergic to eggs. It STILL turned out fantastic. Thanks!

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Jenny W

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Dec. 18, 2007

O.K. maybe those of you that thought that these were bland had never had this type of cookie before or something, but i would not call them bland. They turned out perfect without having to change a thing on the recipe. My 5 year old who hates everything keeps asking for more. Thanks for an awesome recipe.

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Renee


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Reviewed: Dec. 16, 2007

These were ok. The dough was easy to work with; however, the cookie is quite bland. So to make it more to my family's tastes, I drizzled chocolate and/or white icing over them when they were cool. They look Christmasy with the springkles, half a red candied cherry and the drizzles. Just needed the extra touches or it would have been a bit dull.

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MissKittyInTexas

	Cooking Level: Expert Home Town: Bedford, Indiana, USA Living In: Georgetown, Texas, USA
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Reviewed: Dec. 12, 2007

Great cookie! I used lemon flavoring insted of the vanilla and almond. (My family does not like almond) They all turned out perfect, a little soft not very crunchy. Yum!

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Victoria Smith

	Cooking Level: Intermediate Home Town: Upper Arlington, Ohio, USA Living In: Worthington, Ohio, USA
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Reviewed: Dec. 6, 2007

This cookie recipe was simple to make, but it didn't get the oohhhs and aaahhhs from the family. If I make them again I'll subtract out the almond extract and add more vanilla. I must admit that my little girl did have fun helping me put these on the cookie sheet. :)

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sidewinder

	Cooking Level: Expert
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Reviewed: Dec. 3, 2007

These are the best spritz cookies I have ever made. They were still soft and moist but had a bit of crisp. These didn't even last a day in our house.

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GEORGESGIRL99

	Cooking Level: Expert
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Reviewed: Nov. 27, 2007

Okay so why complain about 'blandness' in a butter cookie recipe? This is good, the very traditional spritz cookie taste I grew up with. It's a delicate flavor people... not your double chocolate, carmel pecan balls that should sit on your cookie plate NEXT to these ones. Simply double the almond extract to a full teaspoon and it's perfect. Baked for exactly 6 minutes to achieve soft, delicate, goodness. Bravisimo.

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gimmedatcheesecake


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Reviewed: Nov. 18, 2007

I followed the recipe exactly and loved the flavor of the cookies. It is a mild flavor, but the mixture of the vanilla, almond and powder sugar is very nice. I think it'll provide good balance on my cookie tray. I followed the advice of another, and refrigerated the dough first. My cookie press didn't like that-too hard to work with. I had to let the dough sit a while and get back to closer to room temperature, to be able to do more cookies.

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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