Reviewed: Oct. 12, 2009

Fantastic cookies! Made as written, and they turned out great. I will definitely be making these again!

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Reviewed: Jun. 30, 2009

Great little cookie recipe. Definitely different from the normal recipes. I baked as directed, and the cookies stayed good for days. Don't overbake - I'd bet they'd be rock hard if you left them in too long. However, 10 minutes worked perfectly.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Feb. 1, 2009

These were pretty good! Nothing to write home about, but all in all a very tasty cookie.

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SHELLIBEAN

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Reviewed: Nov. 22, 2008

The edges of my cookies did not get brown, even after several extra minutes in the oven. But they are certainly hard, and VERY sweet. I think I'll have to dunk them in coffee, like biscotti. They're OK, but not what I thought they would be. Plain-looking, but certainly don't need extra sweetness by drizzling icing on them. Update: not as hard after spending the night in a closed container. Took them to a pitch-in and got lots of positive comments. I'm changing my rating from 3 to 4 stars and won't bake them as long next time.

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Feb. 12, 2008

This was a great recipe! I hate cookies that are too sweet, but the mix of sour cranberries and cinnamon made this recipe great. I only froze the dough for about 40 minutes and that still worked out though it was a bit sticky. Also, I hate doughy cookies so I cooked them the suggested time and then left them in and watched them until they were the texture I like. The first couple were good, but they were super hard the next day so I had to microwave them every time I wanted some. I would advise following the cook time and letting them sit to see how they harden. Mine looked raw, but I bet they woudl have hardened into perfection.

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mellycrens

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

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Reviewed: Dec. 17, 2007

I tried this recipe during this year's Christmas cookie baking marathon, and it's a simple, yummy cookie that's easy to put together. I found that a few hours in the fridge was easier than in the freezer (dough was easier to cut). I also rolled the dough into 3 - 4 rolls to make handling easier. I also tried a batch with dried blueberries, and those were good too. Mabye a little drizzle of icing across the cookies would make them even prettier. Thanks!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Dec. 13, 2007

This is a wonderfully delicate, cinnamony tasting, cranberry cookie! And I made this cookie for a Christmas Cookie exchange! I too, thought at first that with the added time in the freezer it would be more then I wanted to do. But as I got into my cookie baking, the time flew by quite fast! This cookie is quite tasty, and quite a good recipe to have on hand. I saved my cookies the extra ones not used in the cookie exchange in zip-lock baggies, there they stayed nice and fresh in the refrigerator. Of course they didn't stay there long...we have cookie monsters in our house. ^^~

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Joy

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Reviewed: Oct. 3, 2007

This recipe turned out a lot more complicated than it should've been. It called for way too much flour. I didn't even cook them for as long as they were supposed to be cooked and they still turned out hard as rocks by the next day.

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Meghan

Cooking Level: Intermediate

Home Town: Douglass, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 3, 2007

I sincerely hope that you would enjoy this recipe, however, my original portion of this recipe was 400g of flour, 250g of butter(a stick); and 240g of sugar. I'm very sorry to Meghan that your cookies didn't turn out as expected. I have baked my cookies with this ratio for several times, and it was pretty consistent, honestly. Hope this will help anyone who would like to try this recipe.

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