Reviewed: Jun. 10, 2011

These cookies are amazing! Have made them several times, and they are always great. I added a teaspoon of vanilla, because I thought they needed a bit more flavor. They are always a hit, and eaten up as fast as I make them. You will love these cookies!

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Reviewer:

cheryl

Reviewed: Dec. 13, 2010

I've been making these cookies for years and are a favorite in my family. A couple tips: the cookies are best if not over-cooked. Make sure to slice them a generous 1/4" thickness and bake them only until the edges have a slight firmness when touched. They will then cool to a light softness. Secondly, if making lots of cookies, you'll want to occasionally rewarm the dipping chocolate. This keeps the dipped coating from getting too thick and ovewhelming. I sometimes also dip just an edge in the chocolate, rather than half the cookie. This makes just a tease of milk chocolate. Lastly, I put the dipped cookies on wax paper and chill them for a bit before storing them. This keeps the dip from sticking when stacking cookies.

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Reviewer:

icw2c

Reviewed: Mar. 21, 2009

Very tender and delicate with a good amount of flavor as is.

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Reviewer:

LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Aug. 17, 2007

I think I'd cut down on the shortening in the chocolate mixture - it didn't seem to harden quite enough for easy storage - and I upped both the coffee and cinnamon because the dough seemed a bit bland. They turned out reasonabley tasty in the end, but not phenomenal.

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Reviewer:

ELSKI

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Reviewed: Aug. 7, 2006

Good cookie. I used all margarine for the recipe (instead of shortening/butter) and served with vanilla ice cream. I did not drizzle chocolate on the top but thought they tasted just fine without it.

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Reviewer:

bobcatt331

Reviewed: Nov. 13, 2005

This is definitely a different cookie, just what I needed to round out my traditional christmas cookie lineup. I tried one before I dipped them in chocolate and thought it was just okay. But once it was dipped... it was perfect! A great balance of flavors. I used confectioner's chocolate because it was one step. The only thing keeping this from being a regular in my home is how many steps it has. This is a time consuming cookie to make. I knew this going in so I'm not disappointed. If you want something different, this is it!

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Reviewer:

Sarah Gartland

Cooking Level: Intermediate

Living In: Youngstown, Ohio, USA

Reviewed: Dec. 26, 2004

This cookie is so easy to make and perfect as is. Another reviewer suggested drizzling white chocolate on top---that would be mighty tasty! My whole family told me "Coffee cookies...ew!" but once they tasted the cookie, they LOVED it!

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Reviewer:

SALBAGATOR

Reviewed: Jan. 5, 2004

I thought this recipe was delicious. I had to make a last minute substitution on the instant coffee as I was unknowingly out. I used 2 tbsp. of french vanilla Nescafe® iced coffee syrup and a teaspoon of finely crushed regular coffee. The next time I make it I probabably won't dip them in the chocolate - maybe just drizzle some white chocolate on. The chocolate coating overpowers the delicate, yummy cookie for me - I've been eating the chocolate half first so I can savory the plain side last!

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