Reviewed: Nov. 13, 2009

This was an easy recipe. It turned out great and IS very crumbly so be careful to let them cool first. I don't really like thickness of these though. It's too much cookie that tastes bland with some chocolate on it. I will amend the recipe next time to copy, somewhat, the popular shortbread found in the store.

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Nowelle

Cooking Level: Beginning

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Reviewed: Oct. 16, 2009

These cookies are awesome. They are super easy and fast, yet present beautifully. These will be on all my holiday menus, in gift trays, etc. Actually, I screwed up the instructions (my error, not the author's) and they still came out sooo good. My husband said "You can put them in the freezer, but they're not going to last very long!" I think next time I make them, I will do so without mixing in the chips and make little saucers, then spread the chocolate on top and make a sandwich - basically a rip off of the Milano. I love this cookie! Update: made the cookies again, minus the mini-chips in the dough. Rolled into 1 in. balls then flattened into saucers. After baking I dipped them in chocolate, then into chopped white chocolate. They looked awesome and tasted really good, but everyone like the first batch (with choc. chips) better. I'll make them both ways again.

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ibake

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Reviewed: Oct. 14, 2009

They were good but I think they would be better with a little more sugar and less choclate chips. I did not add the additional choclate drizzle on top and I still thought it was too much choclate

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tracycorcino

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Reviewed: Aug. 28, 2009

Delicious! I made the logs. I chopped up one cup of Ghirardelli milk chocolate chips for use in the dough and melted down another cup to dip the cookies in. I dipped it in the chocolate long ways and then dipped the front in the chopped walnuts. Not only do they taste amazing, they are gorgeous too. Big hit with everyone. Definitely a keeper.

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BBHOLT

Cooking Level: Expert

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Reviewed: Aug. 11, 2009

these were amazing. tasted just like milano cookies. my dough was really soft so i just scooped it, insted of making logs. i cant wait to make these again.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 2, 2009

I could eat all of these right out of the oven. I put Ghirardelli chips into the batter and they turned out sooooo good!!

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bettney

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Reviewed: Jul. 29, 2009

These are SO good! I have made them twice- once I needed to add 1 T of milk, and once I did not. Go figure. Both times, they tasted great!

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AMYB6

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

Living In: Memphis, Tennessee, USA

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Reviewed: May 30, 2009

this was great, everybody loved it.

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IsabellaBakes

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Reviewed: May 14, 2009

My step-son loves this...so soft and buttery!! I used almond bark for the coating because that was all I have. Can't wait to try with the melted chips:)

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Apr. 27, 2009

Delicious.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 16, 2009

Homemade Milano cookies! These are amazing! I did not use nuts of any kind (my children and husband would never have deigned to let them pass their lips should these be apparent). I did use chocolate chips in the dough. I dipped both ends of the log in melted chocolate chips and placed them on wax paper to harden. I am going to make them right now again!

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Cathy in NC

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Reviewed: Mar. 22, 2009

I made these for the family, they were a big hit! I changed up the recipe a bit, I made cookies and put the chocolate on top with the walnuts. Yum.

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SaltyCheeseNip

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Reviewed: Feb. 7, 2009

Yumm! these were great and fun to make. I have an allergy to nuts so I dipped the ends of my cookies into rainbow sprinkles.

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GINAHOSIE

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Reviewed: Jan. 2, 2009

I have never made shortbread cookies so I read the reviews prior to making them. I decided to make them into balls and flatten them. Then I dipped the cookies in milk chocolate and sprinkled with crushed candy cane! I also did some dipped in milk chocolate and drizzled with white chocolate! What a great cookie to look at! I thought they were yummy but also couldn't get more than 2 dozen from the recipe.

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TracieT

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

really nice. make smaller.

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Linda

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Reviewed: Dec. 28, 2008

These were relaly easy to make and tasted great. I think next time I make them I will do as another reviewer suggested and make small round cookies and dip helf in the chocolate. I found it really hard to dip both sides. Also I used a nut topping instead of walnuts since I don't really like them. These were the first of all my holiday cookies to disappear.

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Tanya

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

Very easy to make and tasty too. For half of the cookies, I just dipped one end into the chocolate; for the other half of the cookies, I just left plain. Tasty, either way.

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Sandi S.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Dec. 23, 2008

I'd give it more Stars if I could! These were by far the BEST Cookies I have ever made, and far better than store-bought! Just make sure you really wait for them to cool completely before removing them from the Baking Sheet! Also, after dipping the ends in the Chocolate, I sprinkled the Nuts on top rather than rolling the Logs in them. There are so many other Variations of this I must try, there are so many Possibilities! Update: I made another batch last night, but I made them flat and dipped half in melted white Chocolate. Today I made them with dried Cranberries instead of Chocolate Chips and Orange Extract instead of the Vanilla. Then I also added a little Orange Extract in the melted Chocolate! Yum!

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Roxie

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Wow did these ever take a while to get down, but oh so worth it. I didn't know how thick to make the 2.5 inch "logs" and so there was some muddling around - finally realized I only had like 29 rolls, so had to go back and re-roll the logs! Baking them was just fine - no problem - they were slightly brown and I let them cool and they were nice and crisp - no trouble with breakage at all. The problem came with dipping - I'm not used to doing this and it took some commitment to get it just so. I confess my first batch I just dipped one side. The other problem was my walnut pieces were too big out of the bag - and when I went to pulse them in the food processor, they then became too small. This time (tomorrow) I'm going to hit them with a mallet and try to get them just right! To make a long story longer, hubby ate one cookie and promptly asked me to make a batch for his work!!! He has NEVER asked me to do such a thing in all our years together (15). Tomorrow I'm going to use half chocolate dipping ends and half peanut butter for dipping. Yumillee!!!!

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