Reviewed: Feb. 1, 2012

Time consuming, but yummy little dainty treats. This is 'tea party' food at its best.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 8, 2012

I have a love/hate relationship with these cookies. Once you make them, you're hooked for life! Everyone will want you to make them for the next event! I don't use the egg yolk & increase the amount of filling. Have also used almond extract in place of vanilla. Don't make them on a humid day. I use a children's Tupperware cookie cutter (very small) & also had a friend put four forks together (with proper spacing to fit on the cookie) so I only have to prick once - a REAL timesaver (told you I make them a lot!!) Always the most popular cookie on a mixed tray.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mare

Cooking Level: Expert

Home Town: Bethel Park, Pennsylvania, USA

Living In: Oakdale, Pennsylvania, USA

Reviewed: Jan. 3, 2012

This is the same recipe my grandmother has been making for years and now we continue the tradition every Christmas. As others have said it is very time consuming, you should roll out the dough in batches to keep the dough cool and easier to work with. I skip the wax paper and just flour a clean, flat surface as the paper moves around too much. I also cut them out with a child's medicine cup. This is not a complex tasting cookie so if you are looking for lots of candy filling, etc this is not the cookie for you. But it makes a delicious creamy butter cookie

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laurn

Reviewed: Dec. 23, 2011

This has been a Christmas favorite for many years. Make sure the dough is chilled. I roll out 1/3 of the dough at a time. I use a plastic medicine cup for a cookie cutter. These cookies are VERY breakable, and will stick to your pan. Spray your cookie sheet with Pam first, let them cool slightly, and they will come off easily. I make them without the egg yolk.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MARYB8

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Dec. 18, 2011

These are time-consuming, but always well-received. FYI, I own a first-edition Betty Crocker Cooky Book, and the egg yolk IS included in the frosting recipe. I used the egg yolk for years and never thought about it (and never poisoned anyone!). But I don't use it now, and the frosting is fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenni

Reviewed: Dec. 4, 2011

Best. Cookies. Ever! BUT...there is no way in the world this would make 5 dozen cookies. I was lucky to squeeze out 2 dozen. I doubled the icing and I'm so glad I did. This recipe takes forever because the dough gets too warm so quickly that I had to put the "scraps" back in the fridge to set up for 15 min at a time to be able to work with it. It's a pain, but oh so worth it! I believe mine were a little too big (I used a shot glass to cut them), but they're still awesome. My mom used to make them waaayyy back in the day and mine tasted (and smelled) just like hers. They brought me right back to my childhood.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mandy

Cooking Level: Intermediate

Living In: Southgate, Michigan, USA

Reviewed: Nov. 18, 2011

This is a GREAT cookie. First published in Good Housekeeping Magazine, November, 1956. There has to be 1 change made for today's food supply and that is to eliminate to raw egg yolk in the frosting/filling. Just try to keep your filling a little softer and it will be okay, but the raw egg yolk poses real trouble. I have been making this cookie since 1956 and started leaving out the egg yolk about 20 years ago. That egg yolk gave the filling the most lucious , rich flavor, but the salmonella problem is not worth it to me. But enjoy these cookies...they are perfect for teas and I think adults really like them because they are light and flaky. cawoman50

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cawoman50

Reviewed: Nov. 12, 2011

This is my Grandma's old recipe! I made 100 of these in advance for my wedding. I do refrigerate the dough divided into quarters, shaped into 1" diameter logs so that you just have to slice and bake (I tried doing this with only 2 logs, but by the time you cut the last bit of log, your hand has warmed up the dough enough that it squishes down into a rectangle shape instead of a circle). ALSO - please use a good pan to bake...or put a baking stone in the oven to even out the heat distribution. These cookies are so thin and delicate, you can easily end up with half the cookies dark brown and the other half barely starting to tint...and because I cut them log-ways instead of rolled out, using a cookie cutter, mine are not a uniform thickness, and so they naturally bake unevenly. Finally, make these well in advance and freeze. They thaw out beautifully, but they're also perfectly delicious straight out of the freezer ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FlyingMatilda

Living In: Cleveland, Ohio, USA

Reviewed: Nov. 3, 2011

We've made these cookies almost every Christmas since I was a kid. The most AWESOME extract to use in the filling is Almond Extract! Give it a try!! Mint and lemon can be some variations as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RitaB

Cooking Level: Intermediate

Home Town: Durand, Wisconsin, USA

Living In: Nesbit, Mississippi, USA

Reviewed: Dec. 24, 2010

These have been my favorite cookies to make since I found it in my Betty Crocker Cookbook, around 1975 edition. The recipe does NOT call for egg yolks. They are wonderful without them. I have never used them and they are always the favorite cookie whenever I take them on a tray of cookies. My daughters now are making them for their families. The best cookies ever. The only change since 1975 is that if you put the filling into a small baggie and cut the tip, the cookies won't break as easily. But then, there won't be any for the cook and her helpers to eat! ;o)

Was this review helpful? [ YES ]
1 user found this review helpful