Reviewed: Nov. 9, 2009

Pretty standard recipe, easy to adapt to your needs.

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Ann

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Excellent cookie, and so versatile. I use the log method, making 2 logs and wrap them in wax paper. I keep these in the fridge, for up to 2 weeks, and slice and bake anytime. Often popping a batch in the oven, first thing in the morning, so everyone has fresh cookies in their lunches. I can customize the cookies for everyone...some plain, some with cinnamon and sugar, chocolate glazed, or use flavored store bought icings. I have to say, since I found this recipe, I always have a log or two on hand. Perfect for a busy Grandma.

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: May 2, 2009

Excellent, easy cookie that is very versatile. Does taste more like a sugar cookie then a "classic" butter cookie. Be sure to cream the butter and sugar until fluffy to get the desirable texture of this cookie. Also be sure to chill the dough. Remove from the oven when barely brown- even if you have some doubts that they are done. Do not over bake as the center will continue to cook on the hot cookie sheet. I used the "log" method. I topped some with cinnamon & sugar, some with the zest of an orange, and dipped some in melted chocolate after they cooled. I tried one "as is" with no toppings and it was great too!

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ASHLEIGHL

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Beavercreek, Ohio, USA

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Reviewed: Feb. 13, 2009

I made these with my daughter for her Valentines party at school. I also used the baking soda instead of the cream of tarter and they turned out great. The consistancy of the dough was perfect for rolling out and using cookie cutters. They do tend to cook very fast, so keep an eye on them instead of waiting for the timer. Make sure you keep plenty of space between cookies.....Its been a while since I have baked and our heart shaped cutouts pretty much looked like circles when we were done, but they were melt in your mouth good. We iced some and used sprinkles on some others. They were absolutely delicious and I will definately make this recipe again and again !!

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EAHRMAN

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Reviewed: Dec. 15, 2008

This recipe was almost perfect. I don't like the taste of cream of tartar, so I used baking powder as a substitute. Very light, crispy cookie!

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Dec. 12, 2008

Easy to make, quick, tasty. I doubled the batch and then added some peppermint to one batch and crumbled candy canes on top. Tasty and Festive!

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Gingerbreadgirlz

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 27, 2008

We followed the recipe as given and thought is was easy to mix. It seemed a bit crumbly but after removing from teh bowl I was able to work it together by hand into a big ball. We decided to refrigerate and rollout as cut cookies. We rolled them thin and bakes as directed. They came out perfect! They are not too sweet and tasted great with a cup of hot tea.

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Christy J.

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

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Reviewed: Dec. 27, 2007

To me, these didn't taste like butter cookies but instead like sugar cookies. Won't make again. Thanks anyway

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 24, 2007

Wow are these great!! Made them for Santa and had to stop the kids from eating them all on Christmas Eve. Would not change a thing. I did the "roll them in a ball and dip in sugar" method. That worked very well. Will keep and make this one again.......however........it does not make 96 cookies, unless, maybe, you make them the size of quarters. ;-)

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mainerpeg

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Reviewed: Dec. 24, 2007

These are good; the dough was really easy to work with in my Pampered Chef cookie press. They are very delicate cookies - I thought they tasted good when baked on a stone for about 6 minutes; when I baked them on a regular cookie sheet for 8 - they were too done, and I did not care for them at all. I think they are best if you pull them out of the oven as soon as you see any brown on them at all.

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Tahna

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

very good. made spritz. worked very well

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miss j

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Reviewed: Dec. 21, 2007

These cookies are delicious. After reading a bunch of the comments I decided to just roll them for my first try and they came out so perfectly. I can see how they might be sticky for rolling but after working the dough in my hands a bit it seemed like it might be okay. :)

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Dec. 16, 2007

Great recipe with an excellent variety of ways to bake.

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Kathryn

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Reviewed: Dec. 16, 2007

very good, why the cream if tartar.

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bonnie1954

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Reviewed: Dec. 16, 2007

Good tasting cookie, could not roll them out, extreamly sticky dough, I dropped and pressed, I was going to have to add to much flour, but real nice taste and pretty.

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PENNY

Cooking Level: Intermediate

Home Town: Hicksville, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 16, 2007

Heaven

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 11, 2007

These were good. Very light and not sweet. It is a good idea to dip into sugar or somehow frost after baking if you'd like them to be sweet.

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JENCHISPAS

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Clifton Park, New York, USA

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Reviewed: Dec. 10, 2007

These are the best butter cookies ever! I just got done making these. I didn't change a thing. This is a keeper. Thanks for the recipe.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: Dec. 9, 2007

I have made this recipe for a couple of years now and everyone loves them. I make them into balls and roll them in colored sugar. The kids love them and rolling them in the sugar is a great job for them to do. My girlfriend even loves them ,and she is a professional baker! I would agree that the recipe isn't very sweet though. That is why we roll them in the sugar and they come out great. Completely awesome still warm!

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THEDISTA

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Reviewed: Dec. 4, 2007

I was looking for a recipe to use with my cookie press and decided to give this one a try. The cookies taste great and the dough was just the right consistancy for the press, nothing was wasted. Thanks for sharing!

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