Reviewed: Dec. 6, 2009

Excellent cookie! One of my all time favorites. I always make these at Christmas to give away to family and friends along with the rest of the cookies, candy, etc. and everyone loves this one. I never use the egg yolk and don't seem to miss it at all.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Nov. 25, 2009

"Wow these cookies are awesome, baby!" It doesn't get any better than that! These are just like the ones my grandma made when I was little! I rolled the dough into a log and then sliced the log into rounds, rather than roll out. I had a problem with the frosting, and ruined it (operator error) so I just used tub frosting and they were still great. Next time I'll slice my rounds just a little thinner, to achieve a greater frosting:cookie ratio! Sooo good! These are a keeper.

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 13, 2009

Yummy. I worked this one with a helper whom accidentally melted the butter all the way and then mixed everything into a paste. I refridgerated it anyway and tried it--it worked beautifully. The cookies were easy to roll out, and baked up light, flaky and melt in your mouth just like I remembered my mom's used to.

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Mrs. C.

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

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Reviewed: Apr. 27, 2009

These are my favorite cookies! The recipe, like others have said, is from the old Betty Crocker "Cooky Book," and doesn't use any raw egg. Thus, that was my only omission! These are extremely obnoxious to make, but delectable little morsels. They're gorgeous too!

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Nicole Lea

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 4, 2009

My mom used to make these years ago out of an older Betty Crocker cookbook that she swears by, and I was happy to see them on here as well. I made these as another pretty addition to my Easter cookie trays; I used a small flower-shaped cutter and then tinted the frosting in Spring colors! If a cookie can truly "melt-in-your-mouth", these are as close as you'll ever get! Yum!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Dec. 1, 2008

This is one of my favorite Christmas cookies and has been for about 40 years! My mom made these for us and I've continued the tradition with my children who also request them every Christmas-time. We roll the dough with sugar between sheets of parchment and cut them out about the size of a quarter which makes them the perfect bite-sized confection--no crumbs everywhere this way! Yummy without the egg yolk in the filling--never tried it the other way since it's always liable to be eaten by little ones or an elderly visitor and I wouldn't want to risk food poisoning for such an unimportant ingredient!

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Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

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Reviewed: Jan. 15, 2008

At first I didn't understand this recipe. How can you have a shortbread like cookie with no sugar in it? BUT I made it and it was wonderful. I made one small change and that was to add a little vanilla to the dough. Since you coat the cut out cookie with sugar on both sides, that gives it enough sweetness. The cookies are flakey and buttery with so much flavor. I used a sanding sugar which added a bit of sparkle. When it came to the filling, I did not use the recipe listed - I used my basic buttercream recipe and I thinned it a little with my left over heavy whipping cream. I did not feel too good about making the filling recipe with the raw egg. I'm sure it would be safe but it just didn't sound tasty. And when you put everything together - it's a beautiful little cookie. They look pretty fancy! I took one reviewers suggestion and put a small dab of raspberry jam on one side of the cookie before I added the buttercream filling. Actually, I didn't think they were very time consuming like some reveiwers said and I made a double recipe. I bake all the time and do some pretty complicated recipes so the time spent on these seemed very reasonable. These would make a beautiful gift.

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nilla

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Reviewed: Dec. 21, 2007

It's not Christmas in our house until we've made a batch or THREE of these cookies! They have been a family favorite for three generations now and though they are time consuming they are well worth the effort.

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cookiemonstermom

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

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Reviewed: Dec. 17, 2007

What a joy! I have used this recipe since 1965 every Christmas. It is my youngest daughters favorite (and she is a Mom now), it would not be Christmas at home without them! But!! I can not find the BC 1965 Cookie book I have had for over 40 years. Did a search on allrecipes and here it is. Thank you, Thank you

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PatB

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Trenton, Florida, USA

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Reviewed: Dec. 11, 2007

Our family's number one Christmas cookie, first penned on my great grandmother's index card in lovely old writing. Our recipe calls for 'light cream', which i prefer because it seems to brown more slowly. I like them at 10 minutes, too, because I love them just slightly golden. We always used the raw yolk in the cream filling with no problem -- I like the richness. Parchment paper DEFINITELY aids in rolling (between 2 layers) and I use a napkin ring to cut them out ;-) The compliments are endless on these labor intensive, luscious cookies.

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Dairy Godmother

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Reviewed: Oct. 25, 2007

I love this cookie! It's my staple Christmas cookie (red and green filling!). It is time consuming but TOTALLY worth it.

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KmB

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Reviewed: Oct. 4, 2007

this recepie has been my kids favorite holiday cookie for over 20 years. i always use holiday shape cookie cutters and color the sugar to match the theme of the holiday. i use the no egg yolk version and its awesome!! very delicate and melts in your mouth i also sometimes flavor the filling to change it up

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marla marie

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: Phelan, California, USA

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Reviewed: Oct. 4, 2007

These are great little cookies. I omit the raw egg in the filling. They are light and buttery. They are a bit time consuming and the ingredients can be expensive but they are great.

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POOKIETHEBEAR

Cooking Level: Expert

Home Town: Kersey, Pennsylvania, USA

Living In: Morrisdale, Pennsylvania, USA

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Reviewed: Mar. 28, 2007

I have used this same recipe for years.It takes a little time to create these goodies but they are worth it.

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SCHOOLCHEF

Cooking Level: Professional

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Jan. 2, 2007

A Very unusual texture at first (meaning the wafers) but then there is a light, creamy and buttery taste that blends so well with the sweet filling... Delicate! be sure to handle the wafers with care, if you wait 3 minutes after removing from the oven (best on parchment paper) they get crispy and firm enough to handle, don't even TRY before that!! The wafers seem to morph from buttery delicate circles to crispy, light delicacies... Definitely not for the heavy handed baker...

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Unspoiled Chef

Cooking Level: Expert

Home Town: Thetford Forest, Norfolk, England, U.K.

Living In: Katy, Texas, USA

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Reviewed: Sep. 18, 2006

These were very good, light and airy and melt in your mouth. It makes alot, which is good because they will go fast. My only complaint was that it was very time consuming. I used a pastry bag to pipe in the frosting and that helped speed things up too.

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SOLLAMI

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: May 13, 2006

Absolutley melt in your mouth delicious.

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kimlynne

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Reviewed: Nov. 22, 2005

Love this recipe! I've been making it for over 30 years. This is EXACTLY the cream wafer cookie recipe from the 1965 Betty Crocker Cookie Book INCLUDING the egg yolk. I have been making it with out the egg yolk for years and havn't noticed much of a difference. It is light and crispy, melt in your mouth yummy!

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SBERGERON00

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Reviewed: Aug. 25, 2005

Gorgeous and delicious. We filled these with our own butter cream, for safety reasons. Didn't want to use raw egg yolks. But delicious, nonetheless. Thanks, Donna.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Aug. 18, 2005

This is my favorite holiday cookie--and that's saying a lot! My mom always resists making them at Christmas time because it's a nuisance to roll out the dough, but last year we had an idea that worked really well. We put the dough on wax paper, rolled it into a log and then refrigerated it. After it chilled, we took it out and simply sliced the log. It was sooo much easier and came out just fine. I also omit the egg yolk with no problems and tint the filling pink. They're always the first to go as they're so pretty and so delicious!

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SARAHLB

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