Reviewed: Nov. 18, 2012

Well, apparently I made these rather large, as I had to bake them for 20 minutes. And they didnt' fall apart, except one when I was a tad enthusiastic with the chocolate. But, they worked well enough so perhaps next time I'll roll out the dough then cut into pieces--that might work better for me. Still, very nice cookies. I love shortbread but am not a fan of chocolate so much--I think, however, they are a good addition to my cookie tins. Hubs enjoyed them. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 30, 2012

These were great! Very easy to make an so Good!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 10, 2011

Substitute vegan margarine (Earth Balance is good) and vegan chocolate chips and these make some tasty vegan cookies.

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Reviewer:

ashlynnholman

Reviewed: Dec. 12, 2010

Fantastic recipe! I can't tell you what my husband said - suffice it to say he loved them. I cooked them about 4 minutes longer until I saw the bottoms begin to brown a bit and let them cool sufficiently and had very little problem with breakage. Thanks!

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Reviewer:

Alice Reid

Reviewed: Apr. 27, 2010

Easy, quick, and got devoured in an instant. I'm glad I tried one of these BEFORE I left home, because I came back with an empty plate! Tons of compliments.

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Reviewer:

For King and Prince

Cooking Level: Intermediate

Reviewed: Feb. 14, 2010

simple & delicous

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Reviewer:

family of five

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

Reviewed: Jan. 15, 2010

Amazing cookie! I forgot to add the mini chips into the first batch, but both with and without them, they're delicious. The only problem I had with them is that more than half the batch broke while I was dipping them. I waited until they cooled to take off cookie sheet as called for, but many broke.. maybe that's a positive thing because I had to eat all of those ones!

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Reviewer:

danasweets

Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

Living In: Loma Linda, California, USA

Reviewed: Jan. 5, 2010

It's true! I made this for a holiday cookie exhange and won both "best use of chocolate" and the grand daddy award for "best over all cookie". It pleased both the adult and children judges. I dipped the ends 3 different ways...assuring to garner the votes of the various judges. Ha! I dipped some in just plain chocolate on both ends, some in chocolate with nuts and the remainder in chocolate then in red and white non pareil balls which made for a festive, eye catching cookie. The recipe is good the way it is but it is a fairly soft dough because of the shortbread texture so be cautious. The chocolate dip using shortening was perfect and melted nicely in the microwave. Be sure to try this recipe and make sure you have the red and white non pareils to top it off. It's a winner!

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Reviewer:

CHEZMOMMY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Naples, Florida, USA

Reviewed: Jan. 3, 2010

Easy, turned out wonderful great hit!

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Reviewer:

Chelseyrene

Reviewed: Dec. 31, 2009

These are one of our family favorite cookies of all time! These should be called by their proper name, however. They are called "Jane Flanagan Cookies".

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