Reviewed: Oct. 6, 2002

If there was a ********** rating i would rate that for this recipe. Extremely easy to make and a mouthwatering finished product. I would reccomend this recipe to any person who appreciates a good crispy cookie!

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Celly

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Reviewed: Dec. 31, 2001

Next time I think I would use less chocolate chips, or substitute the ones in the batter for pecans. Overall, they were a HUGE hit, and I will for sure be making these again soon.

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HILROY

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Reviewed: Dec. 23, 2001

yum! I made mine into 1" balls and flattened them. Then I dipped half the cookie in the choclate/shortening mixture THEN rolled the edge of the cookie (with the chocolate on it) into crushed candy cane.. drooool. If you like mint chocolate then you will love the candy cane on it :) Thanks for a great cookie recipe!

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MARSTAC

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Reviewed: Dec. 21, 2001

These were delicious, easy, and pretty too. I took them to a cookie exchange party, where there were several other shortbread type cookies and I think these were the best. I'm thrilled to find an egg free cookie (my son is allergic) that looks and tastes as good as regular cookies.

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MBOURQUE

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Reviewed: Dec. 17, 2001

These cookies turned out beautifully! The whole family ate 'em up and I finally had to put some of them in the freezer so we would have some for Christmas. The only thing I did differently was add extra shortening to make my chocolate dip. With one tablespoon it was still so thick I was afraid the cookies would break. They were equally delicious rolled in nuts, in chocolate or with nothing at all. Thanks Rhonda!

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VENUCIA

Cooking Level: Expert

Home Town: Oakmont, Pennsylvania, USA

Living In: Venetia, Pennsylvania, USA

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Reviewed: Jun. 3, 2001

I thought the recipe was ok. It was a bit too chocolately for me and the cookie was kinda bland. Wasn't bad though. Maybe if you added real sugar instead of powdered it would taste better????

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JESSIEM

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Reviewed: Apr. 9, 2001

Very good shortbread with a chocolate twist. Fun for children to make logs and dip.

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neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Mar. 3, 2001

I think this recipe is wonderful. I is pleasing to the eye and to the stomach!

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LAYLA JACKSON

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Reviewed: Dec. 12, 2000

Delicious, delicious, delicious! Plus they look very impressive. Be careful not to bake them too long, once they are too brown they completely lose their taste and consistency.

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COACHDEBRA

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Reviewed: Apr. 16, 2000

I have been baking for several years now. I have tried many chocolate chip recipes. This one is outrageous!. It is similar to bakery butter cookies. The flavor is wonderful, texture is light yet solid enough to hold chips. Easy to prepare, and soooo very good. Thank you Rhonda.. Sha1117.

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SHA1117

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Reviewed: Apr. 4, 2000

As the manager for the Newark Academy Softball team the girls ask me to bake cookies for them after the game. This year when I asked them if they'd like a different type of cookie they said no, they only wanted this one. Seventeen girls and coaches can't be wrong. I made them cookie shaped, flat (1/3 in. thick) and round (a little more than 1 in across) instead of logs. And I used white chocolate instead of milk. In addition to mixing in chips, I placed the chip on top serving as a decoration. This is by far the best cookie that I and anyone who's had one has ever tasted. Easy to make too.

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AGNAR

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Reviewed: Apr. 2, 2000

I am now in love with Rhonda. This is the best cookie that I have ever made. I love this cookie. I would like to firm it up a bit but it tastes amazing.

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